One thing I’ve really been missing since I’ve been sticking to a whole food, plant based diet is a good creamy dressing. I was always the girl that had mayo or aioli with everything, preferring that to tomato sauce by a long shot. So when I saw my sister’s salad on her Instagram today completed by a lovely creamy dressing, I knew I had to come up with a version I could enjoy.
I had two big, beautiful, perfectly ripe organic avocados in the fruit bowl that needed to be used today or tomorrow or they’d go to waste, which would be an absolute tragedy. I thought they would be perfect to lend the creaminess to this dressing I was looking for.
I needed something to thin the avocado a little but still add the creaminess I was looking for. I’ve been on a bit of a cashew cream buzz lately, because it’s been so cold, mushrooms in creamy sauces have featured heavily in my repertoire. Happily, the consistency was perfect first try with this recipe, which was nothing short of a miracle. A little apple cider vinegar garlic gave it that perfect dressing flavour I was looking for.
I actually couldn’t believe this turned out so well first time. It usually takes 2 – 3 tries before I post anything but this was so amazing, I was literally eating out of the jar with that spoon, much to my sister’s amusement.
If you give this dressing a try, please let me know in the comments, or tag me on Instagram @wellnesswithplants. Thanks!
- ½ C raw cashews
- ½ C water
- 1 small garlic clove
- ½ large avocado
- 2 t apple cider vinegar or lemon juice
- ¼ t salt
- Blend the cashews, water and garlic until smooth. If you don't have a high powered blender you can soak the cashews for 8 hours to soften them, or bring them a boil then simmer them for 10 minutes first.
- Add everything else and process until smooth.