Cilantro-Cashew Dressing
https://www.forksoverknives.com/print/print.php?id=49088&email=mjssmd%40yahoo.com
Inspired by the flavors of Indian green chutney, this creamy vegan dressing recipe tastes great drizzled over salads, rice bowls, and roasted veggies. Not a fan of Cilantro? Try some of our other vegan dressings.
This was delicious. I soaked the cashews in the morning - used hot water, then let it sit in the refrigerator until I returned to work. It took about 5 minutes, as promised in the directions.
I started out with just a drizzle of Agave Sriracha as the hot sauce but ended up adding, little by little, probably 1-2 teaspoons. This evening, I served it over steamed broccoli and red pepper, but woke up dreaming about what else we could use it on. Just about anything! The consistency is dressing-like. Next time, I might decrease the water to make it more like a dip. It's a thin dip as is.
By Darshana Thacker
Makes 1 cup
Ready In: 5 minutes
INGREDIENTS:
1⁄2 cup cashews - soak in 3/4 cup water
1 cup fresh cilantro leaves
3 tablespoons lemon juice
1⁄2-inch piece of serrano pepper, seeded
3 cloves garlic
1 teaspoon hot sauce (optional)
Sea salt, to taste
Directions:
1 Blend cashews and 3⁄4 cup water into a creamy texture. Add cilantro, lemon juice, serrano pepper, garlic, hot sauce (if using), and salt to taste. Blend until smooth.
2 Taste and adjust seasoning.
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