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.
- 1 c. cashews
- 1/2+ c. water, as needed
- 2 1/2 Tbsp. cider vinegar
- 1 Tbsp. chopped basil
- 1/4 c. chopped parsley
- 1/2 tsp. minced garlic
- 1 tsp. dried tarragon
- 1/2 tsp. onion powder
- salt & pepper to taste
- pinch of cayenne pepper
- Soak cashews in water for at least 2 hours, or until rubbery and softened. Drain and rinse.
- 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.
- Store in the refrigerator for no more than a week.