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.
Recipe 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:
Pat Coan
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
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!
Cheryl
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
I didn’t have any cashews so used sunflower seeds. Still yummy. Thank you.
Andy
I just made this and….
Don’t wait! Get in the kitchen right away and make this dressing.
Scrumptious!
Dreena
Thanks Andy! I may have to share that feedback on social 🙂
Andy
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
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
Terrific, thank you for sharing!
Janice
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
Have you ever used white beans instead of soaked cashews for your dressings? I do not eat nuts.
Dreena
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
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
This looks amazing! I can’t wait to try it. Thank you!
ROSEMARIE N
You don’t say what you soak nuts in???????
Dreena
water….
Annie Abbey
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
Looks super delicious!
Dreena
Thank you Kim!
kim
I never would have thought about an orange dressing. Great idea, Dreena!