1) Add all ingredients to a blender. Puree until smooth. Taste, and adjust with additional seasonings as desired. For a thinner texture, add a couple teaspoons of water and puree again. Drizzle on salad, or transfer to an airtight jar and refrigerate for up to 5-6 days. Guys!! I feel so behind getting new recipes out for you! Behind on posts in general.
Sometimes I have these grand visions for my work. They roll out so seamlessly in my mind… such as:
- post every week – at least once a week
- start my “weegans” blog (yes, I have the domain)
- create a new e-book
- redesign this blog
- more t-shirt designs
So many ideas, not enough of me to go around.
Since September I’ve been focused on one large project (I’ve mentioned it before, and will share details when I can). Last week, I finalized and submitted all recipes for this project. Ahhhh. Relief! Until the editing process begins, that is.
Yet I have at least a couple of months, and I shall enjoy them! I plan to take a brief blogging break this summer to hang out with the kids without any pressure to deliver blog content or be on social media.
Also, I want to take a couple of weeks to actually tackle one of those grand plans: that oil-free salad dressings e-book. It’s actually been on my mind for some time. I have all the recipes just about ready and need to deliver to my testing squad.
Ultimately, I want to bring you an ebook with a range of healthy salad dressings. Not just creamy, nut-based dressings but also nut-free sauces and vinaigrettes.
Many oil-free sauces and dressings are cashew or nut-based. This ebook will deliver other options so that those of you with nut allergies – or those wanting low-fat vegan recipes – will also have plenty of options.
Update: OIL-FREE salad dressings ebook now available!
Until I get that book in your hands (er, on your laptop), I have this Creamy Orange Salad Dressing for you to play with. I’ve had this dressing in my recipe folder for a while, as I had hoped to include it in Plant-Powered Families. This one happens to be nut-based, but I promise (promise!) that the ebook has many nut-free options.
Prepping this Creamy Orange Salad Dressing is a cinch. It has a short ingredient list, and requires just a couple minutes of blending. Just get your cashews soaked in advance, and you’ll be good to go! The orange juice really lifts this dressing recipe. Sometimes cashew-based sauces, while delicious, can feel a little heavy. The infusion of citrus elevates the flavors and lightens the dressing profile. I think you’ll enjoy it!
x Dreena
Creamy Orange Salad Dressing
Ingredients
- 1/2 cup soaked cashews see note
- 1/2 cup freshly squeezed orange juice
- 2 tsp red wine vinegar
- 2-3 tsp pure maple syrup
- 1/2 tsp dijon mustard
- 1/2 tsp salt
- 1-2 tsp water (if needed to thin)
Instructions
- Add all ingredients to a blender. Puree until smooth. Taste, and adjust with additional seasonings as desired. For a thinner texture, add a couple teaspoons of water and puree again. Drizzle on salad, or transfer to an airtight jar and refrigerate for up to 5-6 days.
Notes
- Cashews Note: I soak cashews in advance, in batches, as they take about 4 hours to soak through. But, once you have a large batch soaked, you can store them in the fridge - or better - the freezer. They can be used straight from the freezer in recipes!
- Ideas: For adults, try this dressing massaged into a kale salad with avocado, mandarin segments, sliced green onions, and cubed avocado. Also, drizzle it over cooked quinoa or add a little fresh ginger and toss into rice noodles.
Did you try it? Like it? Please share your feedback or other recipe discussion!
Like this dressing? Also try these:
Judy says
I love this dressing – like a creamsicle in salad dressing form! I also tried it on roasted asparagus (with a little fresh tarragon sprinkled on top) and it was out of this world delicious. Thanks for the great recipe.
Judie says
This is, without a shadow of a doubt, one of the best salad dressings I’ve even had!
Dreena Burton says
How lovely to read, thank you Julie!
Tammy says
First, I must thank you for showing me I could use cashews like this… so many ideas now.
I have made this dressing a couple times now and just made a batch this morning. I made it exactly as described the first couple times and there is no reason to change a thing!
This morning, I got a little creative and added some of the fresh squeezed orange juice pulp to the blender (I use a high speed one) and about a 1/4 tsp of dried ginger. I added about 5 – 7 additional cashews. This time around I also thinned it quite a bit with water. TASTEY!
Although I have only used this dressing on green salads, I plan to try it on some of your other suggestions too.
Thank you for this recipe.
Dreena says
Hi Tammy, well thank YOU so much for this kind review and for sharing your inspired twist – I love that idea!
Lashay says
I didn’t soak the cashews because I was too impatient and that made absolutely no difference! This dressing is absolutely amazing and will definitely be apart of my regular rotation. I used the salad recommendation you gave at the bottom of the recipe except I used sweet tangerines. Thank you for such an easy to make recipe! I paired it with a cashew based stove top mac n cheese.
Dreena says
Wonderful! Thanks for the feedback, Lashay. Sometimes we can take a shortcut and a-ok. 🙂 So glad you loved the recipe.
Pat Coan says
I don’t want to use nuts in this recipe. What quantity of tahini could I use in this recipe to make it taste wonderful instead?
Thank you for your website and recipes.
Sincerely
Pat
Dreena says
Hi Pat, instead of altering this recipe, try my Citrus-Tahini recipe here: https://dreenaburton.com/5-healthy-salad-dressings-sauces/ I think you’ll enjoy it!
Sugababes says
Can I use a nut butter (cashew )instead? Can the red wine vinegar be substituted with balsamic vinegar or apple cider vinegar?
Dreena says
Hi, you can but I don’t have the conversion for you – also, best to use a raw cashew butter for similar flavor. I wouldn’t sub balsamic vinegar, but apple cider ok.
Cheryl says
I didn’t have any cashews and too much nuts don’t sit well with me either…but I substituted CocoJune, plain coconut yogurt and it came out creamy and delicious as well as lower calorie.
Coralie says
I didn’t have any cashews so used sunflower seeds. Still yummy. Thank you.
Andy says
I just made this and….
Don’t wait! Get in the kitchen right away and make this dressing.
Scrumptious!
Dreena says
Thanks Andy! I may have to share that feedback on social 🙂
Andy says
I’m whipping up another batch right now. I decided to peel 2 oranges and toss them whole into the Vitamix.
Seems like it should work just fine. If not. I’ll get back to ya.
Vibeke Vale says
I love this salad dressing so much! Whenever I have kale or those bags of kale slaw, I know that I am going to look this dressing up again!
Dreena says
Terrific, thank you for sharing!
Janice says
I loved this dressing on kale and roasted veggie salad. I added a clove of garlic for an extra kick. Will definately make it again, thank you!
Deb says
Have you ever used white beans instead of soaked cashews for your dressings? I do not eat nuts.
Dreena says
Hi Deb, white beans don’t have the same texture or fat content. You can try it, but I don’t think it will taste particularly good. You can try a combination of tahini with pumpkin seeds, that might work okay.
Bonnie Werner says
This is delicious! Especially good over steamed beets. Love your dressings, use the applesauce vinaigrette all the time 🙂 Thank you and enjoy the rest of your summer.
Patty says
This looks amazing! I can’t wait to try it. Thank you!
ROSEMARIE N says
You don’t say what you soak nuts in???????
Dreena says
water….
Annie Abbey says
I love this! I am always looking for new vegan recipes to try out, especially salad dressing which can be sneakily unhealthy and animal based! 🙂
xx Annie
http://www.somethingswellblog.com/
Aubrey says
Looks super delicious!
Dreena says
Thank you Kim!
kim says
I never would have thought about an orange dressing. Great idea, Dreena!