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.
- 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.
- Ready to serve at once. Keeps for five days refrigerated.
Nutritional Information for Creamy Cilantro Dressing
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Goodness, how do you think of these brilliant combinations?! Can’t wait to make this one, and yes, indeedy, that is a fantastic bowl!
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!
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!