Emma Dean’s recipe for cream cashew dressing
Creamy Cashew Salad Dressing
- 1 ½ cups raw cashews
- 1 cup water
- 1 bunch parsley (I like flat leaf here)
- 2 tablespoons apple cider vinegar
- 2 tablespoons extra virgin olive oil
- 1 teaspoon of tamari or soy sauce
- ½ teaspoon salt
Add all ingredients into the food processor and process until smooth and creamy!
This dressing is wonderful over roasted vegetables, over salad greens, as a dipping sauce, and spread on sandwiches as an alternative to butter or margarine.
Or you can do my wonderful layered salad like in the picture (which I am eating for lunch today). Place 2 tablespoons of cashew dressing on the base of your container. Add a cup or two of roasted vegetables. Add a few handfuls of baby spinach, and then top with toasted pepitas (pumpkin seeds).
I like to make up a few of these at the beginning of the week as they keep happily in the fridge for 5 days! Skip the take away, and have a delicious salad that you know what is in it, with all the things that you love!
2018 is the year of the salad! Get ready for more ways to make vegetables even more delicious!