Creamy cashew salad dressing
You're going to want to put this garlicky dressing on everything. It stands up to massaged kale. It's great on romaine with croutons. Keep a batch in the refrigerator at all times, and watch as your salad intake increases. Makes about 3/4 cup of dressing.
Servings: 6 people
- 1/2 cup raw cashews*
- 1/2 cup water
- 1 Tablespoon lemon juice
- 1 Tablespoon tamari
- 1 heaping Tablespoon fresh cilantro leaves
- 1 small clove garlic
The dressing will keep in a covered container in the refrigerator for up to 5 days. It will continue to thicken over time. If necessary, thin the dressing with a splash of water.
If you don’t have a high-speed blender, you have three options:
- Soak the cashews in water overnight and drain before following the recipe.
- Grind the dry, raw cashews first in a coffee grinder until they become a flour, and then put them in the blender.
- Cover the cashews in boiling water and let them soak 10-20 minutes before draining and using.)
Calories: 62kcal | Carbohydrates: 3g | Protein: 2g | Fat: 4g | Sodium: 170mg | Potassium: 77mg | Vitamin A: 10IU | Vitamin C: 1.2mg | Calcium: 4mg | Iron: 0.8mg