Creamy Vegan House Dressing
This thick, creamy dressing has no added oil, and it packs a great umami punch with the combination of seasonings. It’s quick and easy and might just become your new staple sauce!
Servings 1 cup
Ingredients
- 1/2 cup soaked and drained raw cashews
- 1/3 - 1/2 cup cup water
- 1 tablespoon tahini
- 1 tablespoon tamari or coconut aminos
- 1 1/2 - 2 tablespoons red wine vinegar
- 2 teaspoons pure maple syrup
- 1 teaspoon (rounded) Dijon mustard
- 1/8 teaspoon salt
- Freshly ground black pepper to taste
- 1 tablespoon sliced green onion
Instructions
- Starting with 1 1/2 tablespoons vinegar, combine all the ingredients in a blender (or in a deep cup if using an immersion blender) and process until smooth and creamy. If using a high-powered blender, this will smooth out very quickly. If using a standard blender/immersion blender, it will take a few minutes.
- Taste and add additional vinegar if desired.
- Store in an airtight container in the refrigerator for up to 5–6 days.
Notes
Ranch Dressing: I hear from readers all the time requesting ranch dressing recipes. This recipe easily converts into a ranch dressing. Simply omit the tamari and increase the salt to 1/2 teaspoon. Add 1/2 teaspoon dill seeds, 1⁄2 teaspoon onion powder, and 1⁄4 teaspoon garlic powder. Presto! A ranch dressing that is better than any store-bought.