{Vegan} Cashew Green Goddess Dressing

 
 Mmm, whose new year’s resolution includes more nuts? I’m definitely on board with the trend this year. Seeds, too. It’s hard to turn down a crunchy handful that happens to be loaded with fiber, protein, and vitamins.
 

In order to fulfill my husband’s request for a big salad (with onions! and creamy dressing!), I turned to cashews this week to make a raw green goddess dressing. Karina over at the Gluten Free Goddess has an easy recipe for cashew cream, which makes an incredibly versatile base for any creamy dressing. Especially cashew green goddess dressing!

We chowed down on this on a steak salad with pomegranate and red onions, and had lots left over for dipping with carrot sticks.

Since there’s another post in the queue for this week, I’ll leave you with this recipe and be back later. Happy dipping and dressing!
 
Cashew Green Goddess Dressing
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Ingredients
  1. 1 c. cashews
  2. water
  3. 1/2+ c. water, as needed
  4. 2 1/2 Tbsp. cider vinegar
  5. 1 Tbsp. chopped basil
  6. 1/4 c. chopped parsley
  7. 1/2 tsp. minced garlic
  8. 1 tsp. dried tarragon
  9. 1/2 tsp. onion powder
  10. salt & pepper to taste
  11. pinch of cayenne pepper
Instructions
  1. Soak cashews in water for at least 2 hours, or until rubbery and softened. Drain and rinse.
  2. Blend cashews and remaining ingredients in blender until smooth and creamy. Add a little more water to adjust consistency, if necessary. Taste and adjust seasonings.
  3. Store in the refrigerator for no more than a week.
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