Skip to main content

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

Popular posts from this blog

Sweet Potato Waffles

Well, these are kind of my faves.  My family goes crazy for them, and they are requested multiple times per week.  It's awesome too, because they are so darn healthy that I don't mind accommodating the requests at all.  We eat them for breakfast, lunch and supper...often.  The amount of sweet potato I use varies greatly, depending on the size of sweet potato I'm using, or what I happen to have on hand.  I've used anywhere from 2-5 cups of sweet potatoes (cooked) and always get awesome results.  I started out using 1/2 a large sweet potato per batch, but lately I use the whole thing and they turn out the same as far as cooking time and consistency, I just get the satisfaction of knowing I'm packing more nutrients into each waffle and the batter ends up stretching farther and tasting a little more sweet and flavourful.  BONUS!
So here's how it's done... Combine sweet potato, apple sauce, plant based milk & honey in a high speed blender.  

In a separate b…

K-Balls

I have this wonderful friend whom I {sadly} rarely see unless she is serving me in some way.  She's a gem, and I love her to bits.  When my health problems came raining in on me just over a year ago, she went out of her way to bring me healthy meals and treats that were in accordance with my new plant based lifestyle.  One of my favourites were these little babies, which she altered a bunch from the original recipe, and which I've altered a bit more since, as I've eliminated a few more things from my diet.  These are enormous, delicious, filling, jam-packed balls of goodness, that we've lovingly named "K-Balls" in our house, after my friend.  They are entirely plant based, nut-free, and could easily be refined sugar-free if you substituted the chocolate chips out for something else.  I use dairy-free chocolate chips to keep the recipe plant based.

So the pictures kind of make these look like they're just regular little protein balls, but just to bring th…

"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 great, health…