Description
Creamy Cashew Basil Dressing – tangy, creamy, vegan and full of summer flavor. Use on crispy-crunchy lettuces like romaine and little gems and perfect with summer tomatoes.
Ingredients
Units
Scale
- 1/3 cup raw cashews, soaked in cold water overnight or simmered in boiling water for 30 minutes. Drain.
- 1/4 cup olive oil
- 1/4 cup water
- 1–2 garlic cloves
- 2 tablespoons lemon juice
- 1/2 cup packed basil leaves (or substitute Italian parsley or mix of both)
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Instructions
- Soak cashews in cold water (or simmer in boiling water for 30 minutes until plump) for 8-24 hours, until softened and plump. Drain.
- Place cashews, olive oil, water, and garlic in a blender and blend until creamy and smooth. Add basil, salt and pepper. Blend again, scraping down sides, until creamy and vibrant green.
- If you prefer a looser dressing, blend in a bit more water or oil, adjusting salt and lemon as needed.
- Place in a sealed jar or container in the fridge for up to 4 days.
Notes
You can sub hemp seeds for the cashews. 😉
Nutrition
- Serving Size: 2 tablespoons
- Calories: 101
- Sugar: 0.5 g
- Sodium: 146.7 mg
- Fat: 10.1 g
- Saturated Fat: 1.6 g
- Carbohydrates: 2.7 g
- Fiber: 0.3 g
- Protein: 1.4 g
- Cholesterol: 0 mg