Description
This creamy cashew salad dressing combines cashews with Dijon mustard, balsamic vinegar, and garlic powder. It is easy, vegan, and oil-free.
Ingredients
Scale
- ½ cup raw cashews (soaked and drained)
- ½ cup water
- 2 tablespoons Dijon-style mustard
- 1 tablespoon balsamic vinegar
- ¼ teaspoon garlic powder
- Pinch of salt, or to taste
Instructions
- Soak the cashews overnight or use the quick soak method (see notes).
- Place the soaked and drained cashews in a high-speed blender with the rest of the ingredients.
- Blend until smooth.
- Taste and adjust: more dijon mustard, more balsamic, or salt.
- Store in an airtight container in the refrigerator for a week.
Notes
Soak cashews overnight or use a quick soak method. Boil enough water to cover the cashews, then pour over the cashews and soak them in a heat-proof container for 30 minutes.
If you don't have a high-speed blender you may need to soak the cashews longer than 30 minutes for the quick soak method.
If the dressing has thickened too much after being refrigerated, thin it out with a little bit of water (as needed).
Add more water if you prefer a thinner dressing.
- Prep Time: 5 minutes
- Category: Salad, sauce
- Method: blend
- Cuisine: American
