Creamy Cashew Lemon Dressing (dairy-free)
This creamy lemon cashew dressing is dairy-free and made with wholesome ingredients. You can simply whip it up in the blender, it's that easy. Transform your salads with this delicious vegan salad dressing.
Servings: 6 servings
Calories: 163kcal
Equipment
- 1 high speed blender
Ingredients
- ½ cup raw, unsalted cashews, soaked
- ¼ cup extra virgin olive oil
- 3 tablespoons fresh lemon juice
- 2 tablespoons nutritional yeast
- 2 tablespoons red wine vinegar
- 1 tablespoon lemon zest
- 1 tablespoon pure maple syrup
- 2 small garlic cloves, roughly chopped
- ½ teaspoon sea salt
- water up to 1/4 cup
Instructions
- For best results, make sure you soak the cashews in water for at least 4 hours.
- Place all of the ingredients into a high speed blender and blend on high until it is smooth and creamy.
- Turn the blender to low and slowly add in the water, 1 tablespoon at a time until it is at the desired consistency. You may want to scrape down the sides of the blender a few times.
Notes
To store: Place the dressing in an airtight container and in the fridge for up to 5 days. Keep in mind it may harden a bit in the fridge. I recommend leaving it on the counter for 30-60 minutes before enjoying it. Give it a good stir before serving.
For thicker dressing, use less water. For thinner dressing, use more water.
If you need a quick way to soak your cashews, add them to a bowl of hot water for about 15-20 minutes.
Nutrition
Serving: 3tablespoons | Calories: 163kcal | Carbohydrates: 8g | Protein: 3g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Sodium: 196mg | Potassium: 144mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1IU | Vitamin C: 5mg | Calcium: 12mg | Iron: 1mg
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