Creamy Cashew Caesar-Style Dressing

This is my most-requested recipe and actually the easiest thing I make. Cashew Cream is good on everything! This replaces mayo, creamy salad dressings, sour cream, yogurt sauces, and white sauce. If you are lactose-unhappy like me, this dressing is your new non-dairy best friend. It's super simple to make yourself and you can't buy it from a store.

Save money by buying broken cashews (instead of whole cashews) because you're going to blend these nuts anyway. Send some love to the pickers who harvested and prepared each cashew by hand for you.

DIARY-FREE CASHEW CREAM INGREDIENTS

• 1 cup Cashew Nuts, soaked in water for 8 hours

• 1/2 tablespoon Salt, course

• 1/2 cup Olive Oil or Avocado Oil

• Juice from 2 Lemons or Limes

• 1/4 cup Water

OPTIONAL ADD-INS

• 1 head of Garlic

• Small Package Fresh Dill or Thyme or Rosemary or Cilantro. or Parsley

• 2 tablespoons Nutritional Yeast

• Bragg’s Liquid Aminos to Taste

HOW TO MAKE

1. Place cashews in a large jar and cover with water. Soak for 8 hours or overnight in the refrigerator.

2. Place everything BUT the cashews in a powerful blender or food processor. Blend until you get a tasty oil mixture.

3. Drain the cashews and add them to the blender. Add enough filtered water to just cover the cashews.

4. Blend on high until super smooth. You may have to scrape down the blender or add more water to get it going.

5. Taste and see if you want to add more salt or nutritional yeast. Blend well after adding.

6. Transfer into an air-tight container and chill in the fridge. Cashew Cream will thicken as it chills.

This is an epic base for any creamy dressing. Try adding more garlic and lemon juice for a Cesar dressing. Add onion and cilantro for Mexican dressing.

Here’s an approximate nutrition facts for 1 ounce or 2 tablespoons of dressing. If you want to decrease the fat, try using less olive oil and more water. If you want to decrease the sodium, try salt alternatives like dulse seaweed.