This dressing has subtle flavors of cheese, garlic and cashews. It's super creamy and tastes good on almost any salad I make — particularly Buddha bowls. It's become my go-to dressing lately so I thought I'd share with the class.
Creamy Cashew Dressing (Vegan)
- 1/2 cup raw cashews, soaked
- 1/3 cup almond milk
- 1 garlic clove
- 2 tbsp nutritional yeast
- Juice of 1 lemon
Soak the cashews in water for at least two hours.
If this sounds crazy to you, let me share some information. Soaking the nuts makes them soft and easier to blend, but there's also some science behind why it also makes them more nutritious. I went through a brief phase where I soaked almonds every week for this reason. Soaking them supposedly removes toxins. If you're interested in learning more, Food Matters has a write-up about it here.
Moving on. The rest of the recipe couldn't be simpler. Drain the cashews and blend all ingredients in your blender. Pour in a cute little mason jar because you are SO Pinterest and enjoy with all your salads/veggies/EVERYTHING.
Sneak peek! The yoga room transformation is well underway. We painted yesterday and it made SUCH a big difference. So long, beige!