This is a very simple and creamy classic white vegan dressing. So easy and quick to make. The light and creamy texture and neutral taste of this dressing make it a great companion to a wide variety of salads. It can cream-up pasta, rice, quinoa, buckwheat, and the like.
👩🏼🍳 THINGS I USED TO MAKE IT HAPPEN
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- 1 cup cashews (or hemp seeds*; soaked**)
- 2 tbsp lemon juice (freshly squeezed )
- 1 tsp mustard
- 1/2 tsp Himalayan salt
- 3/4 cup filtered water
- Place all ingredients in a blender and blend on high until smooth
- Store in an air-tight jar or a bottle in a refrigerator for up to 4 days;
- Using a mesh strainer, rinse thoroughly under running water.
- Place cashews into a glass or ceramic bowl and add lukewarm water with a pinch of salt. (the water level should be slightly more than double the height of the ingredients in the bowl.)
- Place a cotton towel over the bowl;
- Soak cashews for 4 to 6 hours;
- Drain off soaking liquid and rinse thoroughly with fresh water;
Be Alive 🌱,
❤ Love, Julia
food philosophy
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Delicious! This was quick and easy, as promised. I’ve used it nearly daily in salads and cooked dishes. My teenage daughter chose this instead of ketchup for dipping her french fries! Great success.
That’s awesome! I’m so glad you and your daughter are enjoying the recipe. The fact that she’s choosing it over ketchup for her fries—now that’s a win! 😊 Thanks for sharing your success with me, it really makes my day to hear this!
I enjoyed this so much that I shared it on FB. See here:
https://www.facebook.com/share/p/Zb1XUnWNQG3RnabV/
Thank you 😁🙏🌺