Vegan Creamy Herb Salad Dressing
A salad needs to be dressed to impress! Before I went plant-based I made the most delicious creamy herb salad dressing made with cream cheese. With summer in full swing it means a lot more salads on the lunch and dinner table, so a non-dairy salad dressing is vital to impress family and friends.
I love a fragrant herby dressing. This dressing has a creamy cashew base, is salted with capers (my new favourite), balanced with freshly squeezed lemon juice and flavoured with fragrant basil, coriander, parsley and mint from the garden.
After dinner one evening, I caught my son dipping leftover cucumber ribbons into the dressing and gobbling it down. He then proceeded to drink the last of the dressing! It think it’s safe to say this dressing would be loved by all!
1/2 cup raw cashews
1/4 – 1/2 cup mixed herbs (i use a mix of fresh coriander, basil, parsley & mint leaves)
3 tablespoons of freshly squeezed lemon juice
1 tablespoon extra-virgin olive oil
2 teaspoons capers
1/2 teaspoon crushed garlic
1/4 teaspoon Himalayan or sea salt
1/2 cup cold water
Simply add all the ingredients In the bowl of a high-speed blender or food processor.
Blend until the dressing is smooth.
Add more water as needed until you like the consistency.
Taste. Add more lemon or salt if necessary.
Refrigerate in a sealed jar or container for up to one week.
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