I took a break from my cooking blog for the past six months so I could focus on work (14+ hour days), our wedding (which was July 1), moving into our new home (2 weeks before our wedding)... it's safe to say we've had a lot going on. But anyone who knows me knows how much I love to cook and create in my kitchen. Now that things have settled down a bit - I'm back with more delicious plant-based recipes coming your way.
Our wedding was this past weekend. Best day ever.
Enough about life and weddings - let's get to the recipe. This Creamy Salad Dressing is my version of a Caesar / Ranch dressing. It's delicious on a bed of greens, massaged into kale or served as a dipping sauce alongside my Roasted Vegetable And Sweet Potato Hash.
Makes: 8 to 10 ounces (perfect for an 8-ounce mason jar)
What You'll Need:
- 3/4 cup raw cashews, soaked 6 hours
- 1/2 cup filtered water
- 2 tablespoons extra-virgin olive oil
- 2 tablespoon Meyer lemon juice(or reg lemon)
- 1/2 tablespoon Dijon mustard
- 1/2 teaspoon garlic powder
- 1/4 tsp dried dill
- 1 Tbsp nutritional yeast
- 1/2 tsp dulse flakes
- 2 teaspoons capers
- 1/4 - 1/2 teaspoon fine grain sea salt and pepper, or to taste
Strain and rinse the cashews. Combine all of your ingredients in a high-speed blender and blend until smooth.
Pour into an 8-ounce mason jar or glass storage container and cool in the refrigerator until ready to serve. Enjoy!
Filmmaker. Photographer. Travel & adventure junkie.