Because leaves that are known as “feathery tips” and that smell that good need to be put into a creamy dressing.
- 1 1/4 cups of unroasted cashews, left to soak 3-4 hours, then drained. (FYI-once soaked, they will increase in volume)
- 1 cup water
- 2 Tablespoons lemon juice (= the juice of 1/2 a small lemon)
- 1/4 cup Apple cider vinegar or white wine vinegar
- 2 Tablespoons honey
- 1 clove of garlic, roughly chopped (yes, raw garlic)
- 1 teaspoon garlic powder (yes, aswell)
- 3 teaspoons onion powder
- 1 teaspoon dried dill (or a large handful of fresh feathery dill tips)
1 Tablespoon salt(Update: I can’t do it. I just cannot see TABLESPOON next to salt! Start with 1 teaspoon, and taste)
- 1/2 teaspoon dried basil (or a few fresh leaves)
NOTE. I adapted this from a recipe on the website the Sunny Raw Kitchen. The original recipe had 2 TABLESPOONS of salt in. Two. I found that excessive. Even halving it, putting in one whole tablespoon of salt into the blender did not feel like an acceptable adaptation. I am pretty sure The British heart Foundation would not approve. However, my blood pressure is 60/90 and I love salt, so I threw it in. 🙂
You could also add another 1/4 cup of water to this dressing easily, if it is for later use, as it thickens in the fridge quite considerably.
- Drain your soaked cashews and place them into your blender with everything else.
- Blend until absolutely smooth and creamy. If your cashews have been in soak, it should blend with relative ease.
- Taste-test- I feel sure you will NOT need to season additionally, but taste-test all the same.
- If you wish, add an extra 1/2 teaspoon of dried dill, and pulse your blender briefly to add those beautiful green flecks.
This is a delicious, and I mean delicious dressing for a new potato salad, a green salad (with or without jacket potato) and I am sure it would be delicious with fish too. Not counting soak time, it took under 7 minutes.
A toast! To your health. And to feathery summery leaves in winter!