VEGAN GREEN GODDESS DRESSING
1 1/2 cups raw cashews (sub. Almonds, or 1 cup tahini)
3/4 cup water
3 tablespoons fresh lime juice (sub. lemon or apple cider vinegar)
1 tablespoon pure maple syrup (optional)
1/2 teaspoon salt
1/2 cup cilantro, lightly packed
1/2 cup parsley, lightly packed
2 green onions, chopped
1 ½ tsp garlic
1 tsp salt
¼ tsp pepper
You will need a high powered blender such as a Vitamix for best results. First, soak the cashews in very hot water for at least 5 minutes, longer if desired. I do this by boiling water in my tea kettle and pouring it over the cashews in a bowl or measuring cup. (If subing with tahini, skip this step)
Drain and rinse the soaked cashews, then add them to your blender, along with the water, lime juice, maple syrup and salt. Blend until very smooth.
Add the fresh herbs and onions to the blender and pulse or blend to combine. I prefer to pulse it so you can still see some tiny flakes of the herbs, but you could blend it until very smooth as well.
You can serve immediately, or refrigerate for up to 5 days. It may thicken a bit in the refrigerator, so thin it with water if desired. The dressing is perfect on salads, and also a good dip for vegetables. Or drizzle over roasted vegetables. Enjoy!
For thicker, creamier dressing, add Avocado.
For added zest try adding pickle relish, or mustard.
Dressing will last for 5 days up to 1 week in the fridge.
Herb Vinaigrette Salad Dressing recipe
1/3 cup extra virgin olive oil
1/3 cup red wine vinegar
2 garlic cloves minced
1 tsp. garlic powder
1 tsp. dried thyme leaves
1 tsp. dried oregano leaves
1 tsp. dried parsley leaves
1 tsp. salt
1/2 tsp. ground black pepper
Add all of the ingredients to a seal-able container. Seal and shake until well combined.
Store in the refrigerator.
Shake well before each use.
The dressing will thicken and somewhat solidify once it's refrigerated. Let it come to room temperature for 5-10 minutes, or place the sealed container under warm running water for a few seconds to bring the liquid vinaigrette consistency back.
For added flavor, add 2 tsp of Dijon mustard, and 2 tsp of agave or honey.