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You are here: Home / Recipes / Creamy Cilantro Dressing — Dairy Free!

Creamy Cilantro Dressing — Dairy Free!

May 16, 2018 by Linda Watson 3 Comments

Creamy Cilantro Dressing — Dairy Free!

Pour on this dairy-free salad dressing without guilt! Creamy Cilantro Dressing has no added fat, dairy, or cholesterol. Make it in less than 10 minutes with just 7 ingredients — and without soaking the cashews! We love it on salads, roasted vegetables, and baked potatoes. Just 39 cents a serving using organic ingredients, or $3.09 for the whole recipe.

New Technique: Blending Unsoaked Raw Cashews

My Taster suggested blending cashews without soaking.  We noticed that the roasted hazelnuts in a recent frosting blended up smooth, but the soaked cashews in it left fairly large bits. He used his mechanical-engineering skills to deduce that the blender blade causes the hard hazelnuts to shatter but that soft soaked cashews bounce off or even stick to the blade. Think about the difference between trying to cut an apple and a ripe tomato. If you don’t have a high-speed blender, you still may want to quick-soak the cashews.  I’m happy to not have to plan ahead or run the microwave. This doesn’t work well for recipes with chilled ingredients, such as Chocolate Cherry Ice Cream, but it’s fine for this sauce.

Local Salad, Local Bowl

I’ve been eating salads all week because I adore my new galaxy bowl. I got it at the Art in the Garden show Saturday from potter Joanne Wood. The speckles and swirls remind me of many Astronomy Pictures of the Day, which I look at every morning.

Print Recipe
Creamy Cilantro Dressing
Blend up this bright and creamy dressing in a flash for salads, roasted vegetables, and baked potatoes. Vegan, dairy-free, gluten-free, no added oil.
Creamy Cilantro Dressing with salad
Votes: 1
Rating: 5
You:
Rate this recipe!
Course side dish
Cuisine American
Prep Time 8 minutes
Servings
servings, 2 tablespoons each
Ingredients
  • 1/2 cup raw cashews
  • 1/2 cup cilantro fresh leaves and tender stems
  • 1 teaspoon capers
  • 1 clove garlic
  • 1 medium lemon zest and juice
  • 1/2 teaspoon salt
  • 1/2 cup water
Course side dish
Cuisine American
Prep Time 8 minutes
Servings
servings, 2 tablespoons each
Ingredients
  • 1/2 cup raw cashews
  • 1/2 cup cilantro fresh leaves and tender stems
  • 1 teaspoon capers
  • 1 clove garlic
  • 1 medium lemon zest and juice
  • 1/2 teaspoon salt
  • 1/2 cup water
Creamy Cilantro Dressing with salad
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. Put all ingredients in a high-speed blender and blend on high for 1 minute. If you have a regular blender, quick-soak cashews first, then mix until smooth, about 2 minutes.
  2. Ready to serve at once. Keeps for five days refrigerated.
Recipe Notes

Nutritional Information for Creamy Cilantro Dressing

The nutrition label is for one 2-tablespoon serving. Nutritional information is for supporting members and donors. If you don't see it below, log in or join today! Log in to comment, too.

This content is for members only.

Filed Under: Recipe, Sauce Tagged With: cilantro, quick, raw cashews, salad dressing

Reader Interactions

Comments

  1. Camille Armantrout says

    May 19, 2018 at 1:42 am

    Goodness, how do you think of these brilliant combinations?! Can’t wait to make this one, and yes, indeedy, that is a fantastic bowl!

    Reply
  2. Maggie says

    June 15, 2019 at 8:34 pm

    I love this dressing recipe — it’s great as written, but it’s more powerful than that. It’s really a method to make delicious, oil-free, WFPB creamy dressings to suit the season — I switch out the herbs depending on what’s growing. I got a bunch of dill in this week’s CSA box, so it all went in this dressing instead of cilantro, along with a big pinch of dill seeds (I also replaced the capers with miso, as I never seem to have capers on hand). It played beautifully with the lemon! I really love making dressing this way!

    Reply
    • Linda Watson says

      June 22, 2019 at 1:58 pm

      Thanks, Maggie! You are so right! I’m using this technique too for all sorts of sauces and dressings. It really cuts down on the oil we’re using and is so creamy and good! Love your idea for using dill and miso. Yum!

      Reply

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