Creamy Orange Salad Dressing (dairy-free, vegan, oil-free)

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

5 from 5 votes

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Creamy Orange Salad Dressing

This dressing is so incredibly simple, and it is creamy yet fresh and bright. Our girls really enjoy it - and I enjoy when they eat their greens a little more enthusiastically! Makes the 5-10 minutes of prep completely worthwhile!

Course Salad, salad dressings

Servings 1 cup

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

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.

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!

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