This bright, creamy dressing is made from toasted cashews, and it's totally, and utterly delicious. It'll magically transform even the most boring of salads, bring life to your sandwich, or act as a luscious dip for roasted vegetables or crisp flatbread. In other words, you’ll pretty much want to drizzle it over everything.
x Eleanor1 cup dry toasted cashews*, soaked in water overnight
two large handfuls of fresh parsley, basil is nice also
1/3 cup extra virgin olive oil
1/2 -3/4 cup filtered water
1 tsp pure maple, or 1 pitted date
2 tbsp apple cider vinegar, or lemon juice
1 heaped tsp dijon mustard
1 tsp sea salt
*To toast the almonds, place in a dry skillet or frypan over low-medium heat. Stir frequently, until fragrant and lightly browned. Remove from the heat.
Note: you can experiment with other nuts or seeds rather than cashews, though you'll need to pour the dressing through a sieve to achieve a the silky smooth texture that cashews create.
To make, drain the soaked cashews, and place in a blender with the remaining ingredients. Blend for 1-2 minutes, or until lusciously smooth. You can use a little more or less water, depending on your desired consistency, I start with about 1/2 cup and go from there.
The dressing will keep for up to 4 days, stored in the refrigerator.