I'm not actually a fan of salad dressings. Salads, I think, always seem to taste great just as they are. So for me to create a salad dressing, and rave about it, is not only incredibly rare - but it has to be something special.
You've all probably heard of Green Goddess dressing. That rich, creamy, herby creation.. It's one of the few dressings I will ever make. This is my own version of it. A dressing that is rich, creamy and herby but with a gorgeous fruity kick. It's wonderful on salads of course, but it's also amazing as a dip for crudite, or to slather over cooked vegetable.
This is quick, easy, raw, vegan, and above all else, delicious.
See what you think, embrace the purple!
Step 1: Ingredients
1/2 cup Cashew nuts Soaked for at least 3 hours (almonds would work well, or sunflower seeds to make this nut free! Just replace for the same amount. The taste will change slightly, but it still tastes lovely.)
1/2 cup Blueberries
1/4 cup Fresh Parsley
1/4 cup Water approximately
Generous Pinch Black Pepper preferably freshly cracked
2 Tbs Lemon Juice
1 Clove Fresh Garlic
1 Tbs Olive Oil Extra Virgin, if you have it. But any will do.
2 Tbs Nutritional Yeast
1 Tsp Balsamic Vinegar
Step 2: Step 1
First things first - You need to soak your cashews :) The easiest way to do this is to cover them with water overnight. Soaking them for at least 3 hours should do though. Or if you're in a rush, cover them with boiling water for an hour. This just helps to soften them so you get a smooth dressing :) If you can't soak them, don't fret. The texture just might be a little different.
Step 3: Step 2
Once your cashews are soaked, drain them and add them to your blender
with all of the other ingredients. You might want to add the water in stages, checking it now and then until you get the thickness you desire. Give it a taste, and adjust the seasonings if need be. I used blueberries in this recipe, but I'm sure any other berry would be just as nice! If you use frozen berries, be sure to thaw them a little first.
Step 4: Step 3
Also, whilst I used parsley in mine, I'm sure other herbs would work
too! If you used a different combination, be sure to let me know! I'd love to hear how it turns out :)
(Bear in mind, that when the dressing is exposed to air, it will start to change colour over time. It will still taste lovely though!)
Step 5: Step 4
Serve over salads, in sandwiches, over fresh fruit, with crudités,
chips.. and just try not to eat too much of it by the spoonful ;) Enjoy! <3