How to Make Raw Creamy Cashew Dressing

A raw, paleo, vegan, creamy, nutty dressing with a tart and refreshing lemon bite. It works on salads, as a taco sauce, on vegetables, baked potato, as a dip and in soups. 
How to Make Raw Creamy Cashew Dressing

This dressing is so creamy it’s just amazing that it is raw, vegan and so healthy. You can use it in so many ways. My favorite is to have this with my Raw Flax Crackers but you can have it on just about anything.

It is easy to get the full serving of fruits every day, but a lot of people are not used to eating lots of vegetables. This kind of creamy, flavorful dressing turns a boring bowl of  broccoli into a delicious tasty treat. It can also spice up a big bowl of salad for lunch instead of that heavy sandwich that makes you tired and hungry just an hour later.

For those of you who go off to work, you can take some carrot sticks and asparagus and cucumber spears and a little container of this dressing and use it as a dip. Cut enough vegetables for a couple of days and keep them in an airtight container in the fridge to save time.

Or perhaps you like baked potato and you want a healthy alternative to butter and cheese. Potato is high on the glycemic index and can make you tired and hungry soon after eating it. This dip with it’s good fats can help to keep you feeling full. Serve with a big fresh salad or steamed cauliflower and broccoli.

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How To Make The Best Dressing Ever
  • 1 Cup Cashew Nuts - Soaked in hot water for 15 minutes
  • 1 Tbs Almond Butter*
  • ¼ Cup Olive Oil
  • ¼ Cup Water
  • 3 Cloves garlic - Peeled
  • 1 Lemon - Juice Only
  • Freshly Ground Sea Salt and Black pepper
  • *Optional
  1. Blend everything in a food processor and chill.

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