Before I went vegan, I was in love with Blue Cheese dressing. It didn't matter how it was spelled, it was my favorite! Since going Vegan I have tried many things for salad dressing, from just balsamic vinegar to a variety of store bought vegan dressings. None of them have made me go "YES!" Of the ones I have tried to make at home, they have all been too fruity, or too salty. Sodium is a big concern for me, so I do my best to try to avoid it as much as possible. This is a recipe that I started making a while back. I did modify it from something I saw on line, but unfortunately, I do not recall where I originally saw it, so I am unable to give a link.
My Favorite Salad Dressing Yield: 8 Servings
What you will need:
1 cup of raw cashews
1/4 cup of nutritional yeast (a little more if you want more of a cheese flavor)
1 1/4 cup plant based milk of your choice
2 tbsp Dijon mustard
2 tbsp granulated garlic
1 tbsp lactic acid
How to Make The Dressing:
Put everything into a high speed blender and blend. If you do not have a high speed blender, you will want to either soak the cashews in water over night or boil them for about 10 minutes prior to making the dressing.
You may need to add a little more milk to thin it down some as it will get thick and as it sits in the refrigerator, it tends to thicken up as well. Add as much or as little, to get it to the consistency that you prefer.
This makes a great dip for vegetables if you leave it thicker.
To store in the fridge: I suggest placing the dressing in an airtight container. I like to use a Ball jar as seen above. It will stay good for about a week.
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