Lemon Cashew Dressing


April 18, 2010

This lemon cashew dressing is a staple in our house.

The weather has been absolutely gorgeous this week, and I’ve been making a ton of salads and sitting out on the terrace enjoying the last of the sunshine.

I love shredded kale and cabbage slaws, and my go-to creamy dressing is this creamy lemon cashew blend. Tweak lemon juice, garlic, and salt to taste. I like a rich flavor, but you may prefer a lighter dressing. If so, hold back on some of the garlic, and add to taste.

Blend up this lemon cashew dressing for your next salad and you won’t be disappointed. It is deelish!

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Lemon Cashew Dressing

This raw vegan creamy lemon cashew salad dressing is zesty, delicious, and really and versatile.

Prep Time 10 minutes
Total Time 10 minutes
Servings 2 cups
Author Tess Masters

Ingredients

  • 1/2 cup (120ml) filtered water
  • 1/2 cup (120ml) extra-virgin olive oil
  • 1/2 cup raw unsalted cashews, soaked and drained
  • 3 tablespoons fresh lemon juice, plus more to taste
  • 2 teaspoons minced garlic (2 cloves)
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon  Celtic sea salt,  plus more to taste

Instructions

  1. Throw everything in your blender, and blast on high for 30 to 60 seconds until smooth and creamy. Tweak lemon juice, garlic, and salt to taste. 

Recipe Notes

Photo by Trent Lanz and styling by Alicia Buszczak

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