October 30, 2014
I absolutely LOVE my creamy cashew dressing. So much, in fact, I have already made two jars of it this week! I can’t seem to get enough of it. This dressing has totally replaced mayonnaise in my cooking. Whilst I can still make mayonnaise from scratch using egg yolks, good dijon mustard, salt and macadamia nut oil, I prefer the natural creaminess of this cashew based dressing. It is also vegan friendly.
How did this beautiful dressing come about? I have been making cashew cream for some time now using raw cashews, lemon, salt and water. I found the recipe for cashew cream in a cook book called “Raw Addiction”, by Katrina Ellis N.D. This cook book is full of fantastic raw food recipes and I have made many of these since I purchased it earlier this year. The great thing about raw food recipes is that they are by their nature free from gluten, dairy and sugar. The ingredients used in raw food recipes are mostly vegetables, fruits, seeds, nuts, soaked legumes and quality plant derived oils. All plant-based goodness.
After enjoying Katrina’s cashew cream recipe one day, I thought how nice it would be to have a similar tasting dressing to enjoy with all of my beautiful seasonal raw vegetables. I love the flavours of home made hummus. The garlic, tahini and lots of lemon juice give hummus a distinct flavour. So, I thought, why not add these and more water to make a lemony cashew dressing with a twist.
So, without further adieu, here is my creamy cashew dressing. Let me know how you use it. You can send me a message on my Yummy Goodness Facebook page or tag @hayley_yummygoodness on Instagram. I’d love to hear about the beautiful salads you create with it!
Makes 400 grams
After I have finished making the dressing, I normally add a few vegetables to the Thermomix bowl and chop them briefly to soak up the remaining bit of dressing at the bottom. Yesterday I threw in one carrot and one zucchini, and chopped them on speed 5 for 3 seconds. This was an instant raw salad for afternoon tea.
I love this creamy cashew dressing because it is so versatile. It tastes delicious on so many different salads. It tastes great as a sauce on cooked vegetables – kind of like a substitute for a bechamel sauce (a white sauce made from flour, butter, milk and cheese). It also tastes fabulous as a sauce on gluten free sandwiches or wraps, on cold chicken or on crispy fried tofu.
My favourite way to use this dressing at the moment is on home made coleslaw as a replacement for mayonnaise. I shred half a cabbage, grate some carrots, finely dice a red onion and roughly chop the leaves from a bunch of fresh coriander. Mix the creamy cashew dressing through the salad and top with lots of toasted sesame seeds. This salad is so delicious.
Another variation is to add finely shredded raw kale, some cooked quinoa, and some toasted pepitas and sesame seeds.
Yesterday at dinner we had some creamy cashew dressing on our salad of raw carrot and cucumber noodles, large slices of ripe tomato and chunks of avocado. It was really yummy and the kids at every last bite of their raw vegetables. Big plus.
Tonight, I added the creamy cashew dressing to my crispy fried tofu (just firm organic GMO free tofu sliced into large pieces and fried in some coconut oil). I served this on a bed of raw carrot, beetroot and zucchini spirals, with toasted cashew nuts and sesame seeds, and a splash each of fresh lemon juice and organic sesame oil. So delicious.
So, I invite you to experiment and get creative. I have found that this dressing adds something extra to lots of salads, leaving you wanting to come back for more the next meal, and the meal after that.
I hope you enjoy making it and using it creatively as much as I do.
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