My Favorite Dressing

The key to healthy, plant-based eating is condiments. The right condiment takes your veggies from blah to gourmet. This dressing is one of my absolute favorites. I always have a BIG jar in the fridge. I toss salads in it, add it to roasted veggies, make slaws out of it, spread it on toast and sandwiches, or use it as a crudités dip.

The best part? It can be easily modified and adapted to any flavor profile.

Creamy Cashew Dressing

Ingredients

• 1 cup raw cashews, soaked over night in room temp water OR for 10 minutes in boiling water

• 1 cup water

• 3 tbsp chickpea miso (sub white miso if you can’t find chickpea)

• 2 tbsp apple cider vinegar

• 1 tsp garlic powder (or 1 clove garlic)

• 1/2 tsp onion powder

• 1/2 tsp cayenne powder

• 1/2 tsp black pepper

Instructions

1. drain the soaked cashews and give them a rinse

2. combine all of the ingredients in a high-speed blender, blend until smooth

3. eat with everything

Modifications

The best part of this dressing is that it is so versatile. Here are just a few ways that you can elevate this dressing:

• Add your favorite fresh herbs— my favorites are cilantro, parsley, scallions, chives, and dill— to make it into a creamy green goddess dressing

• Add a tablespoon of harissa to give it a kick and use it with veggies like eggplant, roasted zucchini, chickpeas, and basmati rice

• Add the juice of 1 lime, 1 pitted medjool date, and 1/2-1 tsp chili powder, and use it on your favorite burrito bowl. my favorite combo is brown rice, black beans, sautéed peppers and onions, avocado, corn, and lots of cilantro.

• Add a nob of fresh ginger, a tablespoon of tahini, 2 tbsp tamari (or soy sauce), and 1 tbsp rice vinegar to give it a more asian flavor profile. enjoy on soba noodles with radishes, sesame seeds, avocado, mushrooms, cucumbers, and shredded cabbage

• Add 1 jalapeño (seeded, if you don’t like the heat), and 2 extra tbsp nutritional yeast, and drizzle over roasted potatoes and broccoli

ENJOY!