Creamy Cashew Sandwich Spread
on Oct 05, 2026
A creamy, tangy, slightly sweet, oil-free spread inspired by Miracle Whip. Delicious on sandwiches, wraps, baked potatoes, or as a dip for vegetables.
Why I Love This Recipe
Hey there, sandwich lovers! It’s Chef AJ, your Queen of Quick and Easy Plant-Based Recipes! If you grew up loving Miracle Whip, this one’s for you. Soaked cashews blend into a silky-smooth spread with all that familiar tangy-sweet flavor from lemon, vinegar, Dijon, and a secret splash of dill pickle juice—and not a drop of oil. It’s also the base for my Sunflower Drive-In Mayo!
Key Ingredients
- Raw Cashews: Soaked and blended into a rich, creamy base.
- Lemon Juice & Apple Cider Vinegar: The bright tang that makes it taste like the classic.
- Dill Pickle Juice: The secret ingredient for that signature sandwich-spread flavor.
- Dijon Mustard & Maple Syrup: A little sharpness and a little sweetness for perfect balance.
The Process
Soak the cashews in hot water for 20–30 minutes, then drain and rinse. Place all ingredients in a high-speed blender and blend until completely smooth and creamy, adding a little more water one tablespoon at a time if needed. Taste and adjust the pickle juice, sweetness, salt, or vinegar, then refrigerate for at least 1 hour before serving.
Chef’s Tips
- Add water one tablespoon at a time to reach your preferred consistency.
- Taste and adjust the pickle juice, sweetness, salt, or vinegar as desired.
- For the best flavor, refrigerate for at least 1 hour before serving.
How to Store
Keep refrigerated in a covered container for up to 5 days.
Frequently Asked Questions
Yes—soaking them in hot water for 20–30 minutes helps them blend completely smooth and creamy.
Yes, use 1½ teaspoons of sugar in place of the 2 teaspoons of maple syrup.
Sandwiches, wraps, baked potatoes, or as a dip for vegetables. It’s also the base of my Sunflower Drive-In Mayo.
Serving Suggestion
Spread it on sandwiches and wraps, dollop it on baked potatoes, or serve it as a veggie dip. Mix it with ketchup and mustard to make my Sunflower Drive-In Mayo, Reimagined.
Summary
Creamy Cashew Sandwich Spread is a tangy, slightly sweet, oil-free spread inspired by Miracle Whip—made in the blender in minutes and perfect on everything.
If you tried this recipe, I’d love to see your results! Share your culinary creation on social media and tag me. As the Queen of Quick and Easy, nothing makes me happier than seeing how my convenient plant-based recipes inspire your kitchen adventures. Let’s celebrate the love of cooking and enjoy the deliciousness together!
Creamy Cashew Sandwich Spread
Equipment
- High-speed blender
Ingredients
- 1 cup raw cashews
- 1/2 cup water, plus more if needed
- 2 tablespoons lemon juice
- 1 1/2 tablespoons apple cider vinegar
- 2 teaspoons Dijon mustard
- 2 teaspoons dill pickle juice
- 2 teaspoons maple syrup, or 1 1/2 teaspoons sugar
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- salt, to taste
Instructions
- Soak the cashews in hot water for 20-30 minutes, then drain and rinse. Place all ingredients in a high-speed blender and blend until completely smooth and creamy. Add a little more water, one tablespoon at a time, if needed to reach your preferred consistency.
- Taste and adjust the pickle juice, sweetness, salt, or vinegar as desired. For the best flavor, refrigerate for at least 1 hour before serving.
