Our Veggie Kitchen

I'm a big fan of creamy salad dressing. And this dressing started when I started spooning vegan pesto into ranch dressing. I switched to a cashew base with great results. It's much easier to control the thickness, compared to ranch dressing and a little oil gives it a smooth creamy feel. Finally, I added lemon juice and deconstructed the pesto. All this testing meant I ate the same salad dressing for nearly a month straight, and I still haven't tired of it.



Creamy Lemon Pesto Dressing
2/3 cups cashews, ground
1/2 cup water
1/3 cup lemon juice
1 tbs olive oil
3 tbs vegenaise
1/2 tbs sugar
1/2 tsp salt
1/4 tsp black pepper
1 tsp miso
1 clove garlic
1 cup basil
1/4 cup parsley

Roughly chop the basil and parsley and toss together. Reserve half of the herbs and set aside. Add the other half, along with all the other ingredients to a blender and blend thoroughly for several minutes. The dressing should be very creamy when done. Finely mince the reserved parsley and basil and add to the blender. Pulse, just to combine, then pour into a container and chill. Makes about 1 1/2 cups.

12 Servings: 82 cal (7g fat, 4g carbs, 2g protein)