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March 2, 2020This is about...
SUPER CREAMY Vegan Salad Dressing!!---YUM!
SUPER CREAMY Vegan Salad Dressing!!---YUM!
I EAT A LOT OF SALAD, WHICH MEANS I MAKE A LOT OF SALAD DRESSING. Although I always use healthy oils, like olive or avocado. No matter how healthy they are,
one single Tablespoon of any oil is 120 calories and 14 grams of fat.AND DO YOU EVER HAVE JUST ONE TABLESPOON OF OIL ON YOUR SALAD? Plus, to make a creamy dressing, fat heavy mayonnaise or sour cream are the ingredients of choice.
The most delicious alternative I've ever found uses raw soaked cashews. They create dairy-free creaminess in this dressing as well as in many vegan desserts. Plus the calories in one Tablespoon are only 42 calories with 3.5 grams of fat. They have a slightly sweet taste that is basically neutral enough to take on any flavors you add. And YOU CAN'T GET ANY EASIER THAN THIS----JUST BLEND EVERYTHING TOGETHER UNTIL CREAMY. It's a yummy dressing, a dip or even a sandwich spread.
LESSONS Learned:
1. You don't need to soak the nuts ( you'll need about another 1/2 cup of water though), but the dressing will be the creamiest if you do.
2. A high speed blender is recommended, but a regular one will work too, just blending longer.
3. Try adding other flavors, citrus juice, curry powder, or soft herbs like basil, cilantro, scallions or a combination of them.
4. You can leave the small amount of oil out, but I like a little oil for the flavor it adds.
5. Use it as a sandwich spread too.
A Creamy Vegan Salad Dressing or Dip
(inspired by Cook's magazine)
Ingredients:
1 cup raw cashew pieces
1/2 cup water
1/4 cup apple cider vinegar, like Braggs
2 Tablespoons olive oil, preferably extra virgin
1 teaspoon onion powder
3/4 teaspoon sea salt, or to taste
1/2 teaspoon black pepper, or to taste
1/2 teaspoon garlic powder or minced fresh
3 Tablespoons chopped parsley
3 Tablespoons chopped chives
extra water for thinning
Make the dressing:
Place the cashews in a sealable container, cover with water, place in the fridge and soak overnight or 6-8 hours.
Drain the cashews and add them in the container of a blender, preferably high speed, with the rest of the ingredients. Blend until very smooth. Taste for seasoning. If the dressing is too thick, add water a Tablespoon or 2 at a time until the desired consistency is reached. Keep refrigerated for up to a week.
Makes about 1 1/2 cups, twelve 2 Tablespoon servings. YUM!
The most delicious alternative I've ever found uses raw soaked cashews. They create dairy-free creaminess in this dressing as well as in many vegan desserts. Plus the calories in one Tablespoon are only 42 calories with 3.5 grams of fat. They have a slightly sweet taste that is basically neutral enough to take on any flavors you add. And YOU CAN'T GET ANY EASIER THAN THIS----JUST BLEND EVERYTHING TOGETHER UNTIL CREAMY. It's a yummy dressing, a dip or even a sandwich spread.
LESSONS Learned:
1. You don't need to soak the nuts ( you'll need about another 1/2 cup of water though), but the dressing will be the creamiest if you do.
2. A high speed blender is recommended, but a regular one will work too, just blending longer.
3. Try adding other flavors, citrus juice, curry powder, or soft herbs like basil, cilantro, scallions or a combination of them.
4. You can leave the small amount of oil out, but I like a little oil for the flavor it adds.
5. Use it as a sandwich spread too.
(inspired by Cook's magazine)
1 cup raw cashew pieces
1/2 cup water
1/4 cup apple cider vinegar, like Braggs
2 Tablespoons olive oil, preferably extra virgin
1 teaspoon onion powder
3/4 teaspoon sea salt, or to taste
1/2 teaspoon black pepper, or to taste
1/2 teaspoon garlic powder or minced fresh
3 Tablespoons chopped parsley
3 Tablespoons chopped chives
extra water for thinning
Make the dressing:
Place the cashews in a sealable container, cover with water, place in the fridge and soak overnight or 6-8 hours.
Drain the cashews and add them in the container of a blender, preferably high speed, with the rest of the ingredients. Blend until very smooth. Taste for seasoning. If the dressing is too thick, add water a Tablespoon or 2 at a time until the desired consistency is reached. Keep refrigerated for up to a week.
Makes about 1 1/2 cups, twelve 2 Tablespoon servings. YUM!