Super Creamy Vegan Salad Dressing
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(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!
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.