A few of the cookbooks that I have in heavy rotation feature oil-free, nut-based salad dressings, which inspired me to create one of my own. I love all things sour and tangy and I love the taste of the white balsamic. Not only do I use this as a salad dressing, I also use it as a dip for fresh veggies and as a tangy sauce on roasted veggies, baked potatoes, or sweet potatoes. It’s so good you’ll put it on everything!
Further Food Nutritionist Commentary:
By Samantha Bernstein Gordon, RD
Creamy Cashew Vinaigrette
⅓ cup raw, unsalted cashews
¼ cup water (or more, depending on desired consistency)
¼ cup white balsamic vinegar
1 tablespoon lemon juice (freshly squeezed)
2-3 garlic cloves
2 teaspoons raisins
2 teaspoons dijon mustard
½ teaspoon dill (dried)
¼ teaspoon sea salt
⅛ teaspoon black pepper
- Place all ingredients into a high-speed blender or food processor and blend until smooth.
- Adjust ingredients to taste and add more water one tablespoon at a time if you want a thinner consistency.
Per Serving: Calories: 85; Total Fat: 4g; Saturated Fat: 1g; Monounsaturated Fat: 0g; Polyunsaturated Fat: 0g; Cholesterol: 0mg; Sodium: 201mg; Potassium: 29mg; Carbohydrate: 10g; Fiber: 0g; Sugar: 5g; Protein: 2g
Nutrition Bonus: Iron: 4%
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