This is a quick and creamy combination of flavours and goodness! This easy, delicious, and dairy-free version of the traditional starts with soaked cashews and, with a few tasty additions, makes a versatile sauce that is great as a salad dressing but is also wonderful as a dip for veggies or fries, as a spread on sandwiches, or even as a pasta sauce!
This is an easy, delicious, and dairy-free version of the traditional dressing. Made with cashew creaminess and the cheezy flavour boost of nutritional yeast, this tangy combination also doubles as a wonderful pasta sauce or a great sauce to serve over a SunCrisp Tofu Salad!
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| Prep Time | 15 minutes |
| Passive Time | overnight for soaking nuts |
| Servings |
cups
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Ingredients
- 1 cup soaked cashews Best if soaked overnight. The longer they soak, the smoother the final result.
- 4-6 cloves garlic Adjust for garlic preference! I like using roasted garlic!
- 4 Tablespoons freshly squeezed lemon juice Juice of one large lemon.
- 1/2 cup water Cut back on this if you plan to use it as a spread.
- 1/4 cup light-flavoured olive oil
- 2-3 Tablespoons nutritional yeast This adds the cheezy flavour!
- 2 teaspoons white wine vinegar You could use other types.
- 1 1/2 teaspoons dijon mustard
- 1 teaspoon tamari
- 1 teaspoon maple syrup
Ingredients
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Rate this recipe!
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Instructions
- You can make this dressing well ahead, so that there is time to meld all the flavours. It will keep well in the fridge for at least a week, and it even freezes.
- To make the dressing, just combine all ingredients in a food processor or a blender and process until smooth. Add salt and pepper to taste, if desired.
Recipe Notes
This sauce is great on a simple Caesar Salad or as a sandwich spread. It even freezes well for future meals! It is also a great dipping sauce for tofu, such as this SunCrisp Tofu. Enjoy!
