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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}

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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.

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