This is my go to salad dressing! It is garlicky, creamy, tangy with a hint of sweet! It is so easy to whip up in a blender and it stays good in the fridge for about 5 days. I pour it on my salads or use it as a dip. You can sub the cashews for sunflower seeds. I have made this recipe with a nut blend of cashews, macadamia nuts and walnuts and it tasted delicious!
Here’s the ingredients for my creamy cashew dressing:
1 cup raw cashews
1 cup plain unsweetened milk
1/4 cup apple cider vinegar
2 cloves garlic
1 tbsp agave
1/4 tsp salt
You can switch up the flavor by adding other spices like dill, parsley, chives, or make it spicy by adding sriracha! You can thin it out by adding more plant milk or make it thicker by adding a couple tbsp more cashews. It is a very versatile recipe! I like to thicken it up and use it like sour cream!
If you are using a high powered blender like a Vitamix or a Blendtec then you don’t need to soak the cashews ahead of time. If you are using a regular blender, soak the cashews in water for at least 1 hour before you blend. Drain the water after soaking the cashews. This will give it a smoother consistency.
Creamy Cashew Dressing
Equipment
- Blender
Ingredients
- 1 cup raw cashews can sub with raw sunflower seeds
- 1 cup plain unsweetened plant milk I use plain soy milk
- 1/4 cup apple cider vinegar
- 2 cloves garlic
- 1/4 tsp salt
- 1 tbsp agave syrup
Instructions
- 1. Add all ingredients to a high power blender such as a vitamix and blend for 30- 60 seconds until completely smooth. Store in an air tight container for up to 4 days. Use on salads or as a dip.
