EatKristinComment

Creamy Salad Dressing

EatKristinComment
Creamy Salad Dressing
 

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. 

KristinRaphaelWeddingSP-31.jpg

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 

To Make: 

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.