Creamy Cashew Salad Dressing {oil-free vinaigrette}
Love a good vinaigrette, but not the oil? If so, you will go nuts for my creamy cashew salad dressing. This oil-free vinaigrette takes about 2 minutes to make in your blender & keeps for weeks.
Ingredients
- 1 cup 150 g/ 5.3 oz raw cashews
- boiling water to cover
- 1 and 1/3 cups 325 mL cold water
- 3 and 1/2 tablespoons 52 mL vinegar (I used white wine vinegar)
- 2 teaspoons Dijon mustard
- 1 and 1/2 teaspoons dried Italian herbs or herbes de Provence
- 1 small clove garlic peeled
- 3/4 teaspoon fine sea salt
- 1/4 teaspoon freshly cracked black pepper
- Optional: 1 teaspoon sweetener e.g., coconut sugar, maple syrup, cane sugar
Instructions
- Soak the cashews (in enough boiling water) to cover for 10 minutes. Drain.
- Place all of the ingredients in a blender. Process on high until completely blended and smooth, stopping to scrape down the container once or twice (note: the dressing will be fairly thin at this point).
- Taste the dressing; adjust any of the seasonings to taste (e.g., salt, pepper, herbs, vinegar, garlic) and re-blend as needed.
- Pour the dressing into a jar or other container. Cover and refrigerate for at least 2 hours to thicken.
- Shake the container, as needed, to remix the dressing.
Notes
Storage: Store the dressing in an airtight jar or other container in the refrigerator for up to 2 months.
Vinegar Options: You can use the vinegar option you prefer. For example, apple cider vinegar, sherry vinegar, red wine vinegar, or balsamic vinegar.
Nutrition
Serving: 2tablespoons (30 mL) | Calories: 46.5kcal | Carbohydrates: 2.1g | Protein: 1.3g | Fat: 3.5g | Saturated Fat: 0.5g | Sodium: 124mg | Fiber: 0.5g | Sugar: 0.5g