Few things elevate everyday meals quite like a spoonful of creamy nut butter or a drizzle of homemade dressing. This pair—cashew butter and blue cheese dressing—offers both comfort and complexity, giving you one sweet-savory spread and one tangy, spoon-coating topper. Whether you’re dressing up a salad or dressing down with a slice of toast, these two recipes are pantry and fridge staples that deliver bold, fresh flavor with minimal effort.
Ingredient Highlight
Cashew butter is all about simplicity and purity. Raw cashews form the buttery base, with just a dash of salt to enhance their natural sweetness. A spoonful of coconut oil adds silkiness, helping the butter reach that luscious, spreadable consistency. It’s mild, creamy, and endlessly versatile.
Blue cheese dressing, on the other hand, plays with bold contrasts. A base of mayonnaise and sour cream brings creamy depth, while a touch of buttermilk ensures the perfect pour. Garlic powder, Worcestershire sauce, and cracked black pepper bring layers of savory nuance, while crumbled BelGioioso blue cheese delivers intense, tangy flavor in every bite. Fresh chives offer a light, oniony lift to balance the richness.
Preparation Guide: Step-by-Step
To make the cashew butter, begin by adding raw cashews and salt to a food processor. Blend continuously, stopping occasionally to scrape down the sides. Over the course of five to seven minutes, the cashews will morph—from crumbly meal, to a thick paste, to a smooth, rich butter. Add coconut oil during the final moments of blending and continue processing for 30 seconds until silky and cohesive.
For the blue cheese dressing, start by whisking together mayonnaise, sour cream, chives, garlic powder, pepper, and Worcestershire sauce in a mixing bowl until smooth and well combined. Slowly add the buttermilk, stirring constantly until you reach your preferred thickness—thick for a dip or thinner for a dressing.
Once the base is ready, fold in the crumbled blue cheese gently, keeping some pieces intact to preserve that signature chunky texture. Transfer the dressing to the fridge and let it chill for at least 30 minutes, giving the flavors time to marry and deepen. Both recipes benefit from time and can be made ahead and stored for days of flavor on demand.
Recipe Tips
For cashew butter, use raw cashews for a naturally sweet, creamy base:
Roasted cashews can work too, but raw ones yield the smoothest texture and mildest flavor.
Roast cashews lightly beforehand for a deeper, toastier flavor:
Just 8–10 minutes in the oven brings out a nutty complexity.
Add coconut oil gradually to avoid over-thinning the butter:
Start with less, then increase if needed.
For dressing, fold blue cheese gently to retain texture:
Don’t overmix if you want those delightful blue cheese pockets.
Chill dressing for at least 30 minutes for the flavors to meld:
The difference is night and day—let time do the work.
What to Serve With This Recipe
Cashew butter is incredibly versatile. Spread it over toast with sliced bananas, stir it into warm oatmeal, or add it to smoothies for a boost of natural creaminess. It’s also great drizzled over roasted vegetables or mixed into sauces for noodles and grains.
Blue cheese dressing is a natural partner for crisp lettuce salads—especially when paired with bacon, cherry tomatoes, or croutons. It’s also a classic sidekick for buffalo wings, fried zucchini, and loaded potato skins. Or try it as a tangy spread on sandwiches and wraps to replace mayo for a flavor-forward twist.
When entertaining, both condiments shine on a snack board. Set out a jar of cashew butter with crackers, apple slices, and dates, and offer the dressing alongside veggie sticks, chicken bites, or grilled skewers.
Creative Variations
Take your cashew butter in a sweeter direction by adding cinnamon, maple syrup, or vanilla extract during the blending process. For a savory version, mix in smoked paprika, cayenne, or even roasted garlic.
Switch up the dressing by stirring in herbs like dill or tarragon for a garden-fresh flair. For a lighter version, swap some of the mayo for Greek yogurt, which adds tang without sacrificing creaminess.
Frequently Asked Questions
How long can cashew butter be stored?
Up to 3 weeks refrigerated in an airtight container.
Can I use roasted cashews instead of raw?
Yes, but expect a more intense, nutty flavor.
What type of blue cheese works best in the dressing?
Creamy, crumbly varieties like BelGioioso, Gorgonzola, or Danish blue are ideal.
Can the dressing be made dairy-free?
Yes, with plant-based alternatives for mayo, sour cream, and buttermilk.
How can I adjust the consistency of both recipes?
Use more coconut oil or buttermilk as needed, blending in slowly.
From silky-smooth cashew butter to bold, tangy blue cheese dressing, these two recipes prove that homemade condiments don’t have to be complicated to be exceptional. They’re flavorful, versatile, and perfect for spooning, dipping, and drizzling over all your favorite dishes. Add them to your kitchen repertoire and watch everyday meals become anything but ordinary.
Ingredients
3 teaspoons coconut oil – adds smoothness and a subtle tropical flavor
1/2 teaspoon salt – enhances and balances the natural sweetness
2 cups raw cashews – the creamy, nutty base
Instructions
Place the raw cashews and salt into a food processor. Blend continuously for 5 to 7 minutes, pausing occasionally to scrape down the sides of the bowl and ensure an even texture. The mixture will first turn into a coarse meal, then clump into a paste, and finally transform into a smooth, creamy butter.
Once the cashews have broken down into a near-silky consistency, pour in the coconut oil and continue processing for an additional 30 seconds. This step gives the nut butter a luscious finish and easier spreadability.
Transfer the finished cashew butter to an airtight container and refrigerate. It will thicken slightly as it chills and stay fresh for several weeks.
Cashew Butter Recipe
Ingredients
- 3 teaspoons coconut oil – adds smoothness and a subtle tropical flavor
- 1/2 teaspoon salt – enhances and balances the natural sweetness
- 2 cups raw cashews – the creamy nutty base
Instructions
- Place the raw cashews and salt into a food processor. Blend continuously for 5 to 7 minutes, pausing occasionally to scrape down the sides of the bowl and ensure an even texture. The mixture will first turn into a coarse meal, then clump into a paste, and finally transform into a smooth, creamy butter.
- Once the cashews have broken down into a near-silky consistency, pour in the coconut oil and continue processing for an additional 30 seconds. This step gives the nut butter a luscious finish and easier spreadability.
- Transfer the finished cashew butter to an airtight container and refrigerate. It will thicken slightly as it chills and stay fresh for several weeks.
