Warning: Once you try it, you won’t be able to live without it I mean it! When I run out of cashews, I almost feel like not eating salad at all, the creaminess changes the entire salad experience!
I used to be a big cheese lover and I wouldn’t be able to eat salad without blue cheese, caesar or runch dressing.
Then, I turned vegan and as most of us I was craving the creaminess. I believe that craving creaminess is one of the biggest challenges on a plant-based diet! Also, I didn’t want all the processed dressings in my salads anymore, so I had to figure out something new to satisfy both my health needs and taste buds!
This recipe is:
Gluten-free, Raw, Vegan, Without artificial sugar, Soy-free, Corn-free
Below, you will find the basic recipe – but be creative and and try to spice it up!
No more boring salads!
Our favourite version is the plain one or the one with Thai basil (damit, my taste buds are going crazy here). Also, adding ajvar, radish or garlic is simply the best!
Try to make it, it is extremely quick and easy to make.
- Put all the ingredients into a blender and blend for up to 1 minute.
- If the dressing is too thick, add as much water as you like to achieve the consistency you require.
- Store in airtight container (preferably glass jar) in the fridge for up to a week. This is great on salads as well as a noodle sauce. You can use it in any recipe where you crave creaminess.😊
⭐︎ CASHEWS: It is not a requirement but if you use soaked cashews, the dressing will be even creamier. If you don’t have a high-speed blender then I would advise you to soak them. Pay attention to quality! Buy whole, white cashews that are not broken or grey/moldy. Also, buy nuts that are in an airtight/sealed container. Nuts that are exposed to air or are in the store section ‘take as much as you want’ can get moldy and unhealthy (even though we do not see the mold). After opening, store your nuts in cold, dry and dark place – I store my nuts in a fridge.
⭐︎ VINEGAR FROM PICKLES: I love organic food, but when it comes to pickles I buy the cheapest, not organic brand 🙂 I don’t know why but I just love it. Also, buy pickles with spices. Then add the spices too as well to the water. Sometimes I even add the pickles 🙂
☆ PINK HIMALAYAN SALT: I like to use pink Himalayan salt because a great amount of minerals our body can benefit from.
⭐︎ USE: Store in the fridge. The dressing might get thicker as the cashews are absorbing the liquid. Simply mix it and add as much water (or lemon) as you wish to achieve the consistency you like.
⭐︎ TOASTED SESAME OIL: It is optional to use. I like to use it from time to time because it gives the dressing an amazing aroma and flavor. I also like to use a few drops on my salad, in the soup or when cooking Indian carry…hmm♡
My gift to you⭐︎
TOP 5 HEALTHY VEGAN DRESSINGS E-BOOK
Subscribe and get my FREE LetHerThrive e-book with TOP 5 HEALTHY VEGAN DRESSINGS made in a few minutes! We all have to start somewhere…
When I turned 100% vegan and started with a plant-based lifestyle back in July 2014 I used to have a hand blender (we all have been there❀). It took me almost 2 years before I got my first high-speed blender.
Talking from my experience: Investing in a good high-speed blender is a great decision. I am using it every single day! I even took it on our vacation to Bali!
You can find Omniblend – Love of Raw edition in my kitchen and at my LetHerThrive e-shop!