I had lunch with a girlfriend yesterday and we went to Champagne Bakery for a quick bite. We ordered our favorite salad of mixed baby greens, croutons, goat cheese, oranges, and almonds all tossed with a curry dressing. This dressing is amazing and we ordered more and then some more so I could get the flavors down in my brain and in my palette. I came home and recreated this tangy and creamy version. Have you ever had a dressing so good that you just want to drink it and forget about the salad altogether? Well this is that one for me! The creaminess comes from soaking cashews overnight (or quicker, see below) and then blending them with a few other ingredients. I love a creamy dressing, especially when it’s dairy free, guilt free and plant based. It is creamy and tangy with hints of curry, turmeric, and garlic. Plus, something that looks like sunshine can’t be bad! Today I served the dressing with baby kale, roasted delicata squash, apples, dried and unsweetened cranberries, 3 ingredient candied sriacha pecans, and a sprinkle of feta. I hope you enjoy this dressing as much as I do!
Makes about 1 cup
1/3 cup raw cashews soaked overnight
1/2 t turmeric powder
1/2 t curry powder
1/2 T dijon mustard
1 garlic clove
2 T apple cider vinegar
1 carrot or 5 baby carrots (peeled)
1/2 cup grapeseed oil (sub olive oil)
1 T honey
2 T filtered water (depending how thick or thin you like it)
1 t salt and pepper
Soak the cashews overnight, drain and rinse. If you are pressed for time you can soak the cashews in boiling water for 1 hour. Drain and rinse and then continue on with recipe as directed. Pour all of the ingredients (except the water) in a food processor or blender. Test thickness. If you like a thinner dressing add the 2 T water in.
Will keep in an airtight container in the fridge for up to a week.