Easy + healthy recipe for Creamy Cashew Dressing. Perfect for drizzling on top of fresh salads or roasted veggies. Gluten-free + paleo // vegan-friendly.
- ½ c creamy cashew butter, unsalted
- 3 tbs apple cider vinegar*
- 1 tbs coconut aminos**
- ¼ c avocado oil***
- 2–3 tbs water
- salt + pepper to taste
- BLEND DRESSING: Add the cashew butter, apple cider vinegar, and coconut aminos to a blender. Securely fasten the blender lid and then pulse the ingredients together – the mixture will be very thick and darker in color. Next, add avocado oil and 2 tablespoons of water and blend until thinned out enough to pour. Add another tablespoon of water as needed. See the above pictures for the difference in texture between the first and second blends. Keep in mind the dressing will get thicker as it sits, so while it may look a little thin and runny right now it will thicken up in no time again. Add salt and freshly cracked black pepper to taste.
*Can swap for lemon juice
**Can swap for Bragg’s aminos // soy sauce
***Can swap for your favorite neutral tasting vegetable oil of choice
- Serving Size: 1 serving