If you’ve ever had a great dressing at a restaurant, you know that it takes the salad to the next level. You dream about it, think about it when you’re hungry, and try to figure out how to make it on your own. Sometimes, you hit it out of the park on your first attempt to recreate the dressing. Other times, it takes a lot of trial and error. You may even go back to the restaurant to taste/enjoy the salad dressing again. Maybe it’s for research and development, or maybe it’s for personal enjoyment.
Making this dressing is very simple. All you have to do is add all of the ingredients to a blender, blend until smooth, and then dress the salad you make. The cashews make this dressing very creamy, nutty, and filling. Because cashews are rich in fats and calories, you don’t want to consume too much of this dressing on your salads. You may struggle to resist the urge to poor more and more dressing on because it is just that good. Trust us when we say that you’ll be hooked after eating one bite.
Because this dressing is a little heavier and creamy, you want to use it on sturdier leafy greens. Kale, for example, can withstand the weight of this dressing. In fact, it may be the best green to pair with this dressing. Add some raw walnuts or pistachios to the salad, in addition to purple cabbage and apples. You can also keep it simple and just stick with the kale and some freshly squeezed lemon to finish it off. The choice is yours!
- Prep Time:5m
- Total Time:5m
- Serves: 6 servings
- Category: Full Body Cleanse Approved, Salads & Dressings, Raw, Vegan, Vegetarian, Gluten-Free
Ingredients
- 1/3 c raw cashews
- 1/4 c olive oil
- 3 tbsp. filtered water
- 2 tbsp. raw apple cider vinegar
- 2 tbsp. coconut aminos
- 2 tbsp. nutritional yeast
- 1 tbsp. grade A maple syrup
- Juice of 1 lime
- 2 garlic cloves, minced
- 2 tsp. ginger, grated
- 1/4 tsp. red pepper flakes
- Sea salt and black pepper, to taste
Instructions
- Add all of the ingredients to a high-speed blender and blend until smooth. If the dressing is too thick, add two more tablespoons of water to thin it out.
- Taste and adjust seasonings as needed. Serve immediately and store leftover salad dressing in a jar in the fridge. It will stay fresh for about three days.
