Creamy Cashew Avocado Dressing

I made this dressing to be served with my Potluck Pasta Salad. It's rich and creamy and delicious. My biggest tip for this dressing would be to let it chill in the fridge for a couple hours after you make it, so that the flavours blend together and aren't so strong. If you're putting this dresing on a different kind of salad, you may want to increase the amount of water slightly, as it's quite thick.

Throw all the dressing ingredients (except the Italian seasoning) into a high speed blender. You could even throw the Italian seasoning in with the rest, I just like stirring it in after to keep some bigger pieces of seasoning. Somehow I think it gives it more flavour. Just my own personal preference. Once you have stirred in the Italian seasoning, let the dressing chill in the fridge while you put together the rest of your salad.

Enjoy!

xoxo ~ Lise-Anne {Plum Planted}

-----------------------------------------------------------------------------------------------

Click Here for Printable Recipe

Creamy Cashew Avocado Dressing
By Lise-Anne Michel {Plum Planted}
Makes about 2 cups
Plant Based, Paleo, Vegan option, Oil-free, Refined Sugar-free, Dairy-free

Ingredients:

1/2 c. packed spinach

1/2 an avocado

1/4 c. whole raw cashews

1 large clove of garlic

1/4 t. sea salt

1 T balsamic vinegar

2 T raw unpasteurized honey*

3/4 c. water

1/2 T Italian seasoning

Method:

1. In a high speed blender, combine all dressing ingredients (except the Italian seasoning). Transfer dressing to a small bowl and stir in Italian seasoning. Place dressing in the fridge for at least an hour or so to allow flavours to blend. Drizzle over salad of choice. Enjoy!

Recipe Tips:

*If you are vegan and don't eat honey, sub for pure maple syrup.

Comments

Ban-Apple Smoothie

Quick post today to give you this refreshing Banana Apple Green Smoothie recipe! And...I'm gonna give you the recipe, because how much can you say about a smoothie. It's yummy, I promise... So I kind of have a process of how I blend my smoothies. I own a Vitamix, which I love, and I use it multiple times a day. I add the ingredients in a couple at a time and put it through multiple cycles. Here's how I do it: Cycle 1: I start by putting the coconut water and the protein powder (if using) in the blender and putting it through a quick cycle. See this post for protein powders I like. Cycle 2: Next I add the spinach and start a cycle. Halfway through the spinach cycle, I add in the peeled bananas through the clear section in the top of my lid that pops off. Cycle 3: Once that is all cycled, I add the apples and the ice. My vitamix has a setting with a snowflake on it, so I switch to that setting when doing anything frozen (ice or frozen fruit for instance).

Coconut-Cashew Tiger Ice Cream

Hope you all are enjoying your summer as much as I am! I have been DYING to write this post for a while now! I am absolutely loving this ice cream recipe, and I know that it'll be a hit at your house too. I have always been a fan of Tiger ice cream, and when we went plant based and dairy-free, I wasn't about to accept the fact that I might never taste it again. I have been experimenting for a while now, doing a load of researching and looking for natural food dyes and gut health helpers, as well as ratios of flavours etc. After lots of experimenting, the results are better than I would have expected! The black liquorice ice cream is coloured with food grade, activated charcoal , which is great for gut health, and the orange ice cream is coloured with both sweet potato and a bit of turmeric to add not just colour, but also anti-inflammatory benefits and a little extra hidden goodness! I can now honestly say, this one is a gooder! I will even be bold enough to tell you

"Glory Sauce" (Modified)

BEST SAUCE EVER!!! This sauce is not my original recipe, but I am a HUGE fan of Glory Sauce . The only problem is, in its original form, it's an oil-based dressing (which most dressings are)...and I don't eat oil. So...I "healthified" it, and honestly, I like it even better this way, which I didn't think was possible. The original recipe is served at the Fresh Tracks Cafe, at the White Water Ski Resort in Nelson, BC, Canada, and can be found in their Whitewater Cooks cookbook, which is full of amazingly yummy recipes. Anyways, I replaced the refined oil content of this recipe with some creamy, natural oils, and the results are pretty amazing! It's the most versatile sauce ever, fantastic drizzled on pretty much everything. I eat it over rice bowls, salads, Asian dishes, and I even drizzle it over baked potatoes. So here it is... First off, I use this Braggs' brand Natural Soy Sauce Alternative rather than actual soy sauce. It's a g

Plum Planted

Search This Blog