Totally Addictive Creamy Cashew Carrot Dressing
Difficulty 5 minutes Serves 1 1/2 cups dressing
This dressing by Gena Hemshaw of Choosing Raw
is just as the title suggests: totally addictive. You'll want to drizzle it on everything and may even be tempted to eat it right out of the blender like soup. Creamy and sweet with that perfect touch of lemon, ginger and garlic - it's equally great on macro-style bowls or crisp green salads. Enjoy!
Ingredients 3/4 cup cashews, soaked for at least two hours and up to overnight, drained
3/4 cup carrot juice (choose pure and organic store-bought or make your own)
2 tablespoons lemon juice
2 tablespoons low sodium tamari
1 tablespoon olive oil (optional; will create a silkier texture)
1 pitted medjool date (substitute 1 tablespoon agave or maple syrup)
1 small clove garlic, roughly chopped
1/2 inch piece ginger, roughly chopped
Directions To prepare the dressing, put all ingredients into a powerful blender and blend until smooth. Dressing will make about 1 1/2 cups.
To prepare the salad, divide all ingredients into two bowls. Drizzle with dressing (about 3 tablespoons each). Serve. Dressing will keep in an airtight container in the fridge for up to four days.
Of course, this bowl is only a suggestion. The carrot cashew dressing will work wonderfully as a dip or a dressing for any salad that you love. You