TANGY BEET-CASHEW DRESSING WITH CHILE
In Amy Chaplin's salads, the vegetables are in the dressing. This is just one version of the raw beet dressings from her book Whole Food Cooking Every Day, where she combines sweet beets with cashew butter and red chiles to create a rich, creamy sauce.
Provided by Amy Chaplin
Categories Salad Dressing Beet Chile Pepper Cashew Nut
Number Of Ingredients 11
Steps:
- Base dressing:
- Put the beet, water, nut or coconut butter or tahini, vinegar, olive oil, garlic, and salt in an upright blender and blend until completely smooth. Scrape down the sides with a rubber spatula and blend again. Adjust the seasoning to taste and blend again. Use immediately, or store in a glass jar in the fridge for up to 3 days. Shake well before using. The dressing will thicken once chilled; thin it out with a little water if needed.
- Tangy beet-cashew dressing with chile:
- Make the dressing following the instructions for the base recipe, adding the chile to the blender along with the other ingredients.
CREAMY CASHEW SALAD DRESSING
I created this for my cousin who cannot eat (drum roll) dairy, soy, eggs, peanuts, or yeast. She wanted a creamy salad dressing, and after looking at others for inspiration, this is what we came up with. It is really nice, reminiscent of hummus, and pretty darn healthy! Please send notes and improvements!
Provided by Chelsea Wagner
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes
Time 5m
Yield 8
Number Of Ingredients 8
Steps:
- Combine cashews, water, onion, olive oil, lime juice, garlic, basil, salt, and pepper in a food processor or blender. Blend until completely smooth, 3 to 5 minutes. Add a little more water for a runnier dressing.
Nutrition Facts : Calories 80 calories, Carbohydrate 3.3 g, Fat 7.1 g, Fiber 0.4 g, Protein 1.7 g, SaturatedFat 1.1 g, Sodium 21.2 mg, Sugar 0.7 g
VEGAN CASHEW CAESAR SALAD DRESSING
Just 7 ingredients and only takes 5 - 15 minutes to make. This healthy oil-free salad dressing tastes just like the traditional version but it's SO much better for you! Great for dipping veggies as well.
Provided by Sam Turnbull • It Doesn't Taste Like Chicken
Categories Salad
Time 15m
Number Of Ingredients 7
Steps:
- If you have a high-powdered blender you can skip straight to step 2. If you have a regular blender, you may want to soften the cashews first to ensure they blend smoothly. To do this add the cashews to a small pot and cover with water. Bring to a boil and cook for about 10 minutes until the cashews are very tender. Drain and rinse with cold water before using.
- Add the cashews to your blender along with all the remaining ingredients and blend until completely smooth, stopping to scrape the sides as needed. For a thicker dressing, use less water. Store in an air-tight container in the fridge for up to a week. The dressing gets thicker as it cools, great for dipping! If needed you can always add more water to thin as desired.
Nutrition Facts : Calories 110 kcal, Carbohydrate 8 g, Protein 5 g, Fat 7 g, SaturatedFat 1 g, Sodium 74 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving (about 3 tablespoons)
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