July 05, 2022

Cashew Carrot Ginger Dressing by Mia Rigden

This creamy, flavorful and nutrient-packed dressing makes even plain lettuce exciting. I love to serve this as a simple side dressed on romaine and radicchio. For a full meal, top your salad with firm tofu, scallions, avocado and sesame seeds.

INGREDIENTS

1⁄4 cup carrots, peeled and sliced into chunks
1⁄4 cup cashews, soaked overnight
1 tablespoon apple cider vinegar
2 tablespoons extra virgin olive oil
1 thumb sized piece of ginger
1 teaspoon sea salt
2 tablespoons water

INSTRUCTIONS

Add all of the ingredients to a food processor and blend until smooth. It may take a while to get the cashews, carrots and ginger to blend completely, so be patient! If it’s too thick, add more water if necessary, one tablespoon at a time.
Store in the fridge for up to 5 days. It will thicken as it sits, but you can loosen by whisking in some water with a fork.
** You can use a blender for this as well, but double the recipe so there is enough to blend smoothly.