Introduction
This recipe for raw salad dressing is so good and easy to make, you’ll never go back to bottled dressings again!
Makes 2 cups of dressing
This raw salad dressing recipe makes 2 cups of dressing, which you can store in the refrigerator for up to one week. If your blender or food processor is not large enough to accommodate all of the ingredients at once, simply make this recipe in batches and combine them when you’re done.
1/2 cup cashews
Cashews are a great source of protein and monounsaturated fat, which have both been associated with lower cholesterol levels. They’re also high in calories and fat (around 50 grams per 1/2 cup serving), so you’ll want to keep portions small.
The main concern here is saturated fat–a single serving contains almost half your daily allowance!
1/2 cup water
- Use purified water, not tap water.
- If you’re using a high-speed blender and the dressing is too thick, add more water (1/4 cup at a time).
1/4 cup nutritional yeast flakes
1/4 cup nutritional yeast flakes
- Nutritional yeast is a good source of B vitamins, which are essential for energy production and metabolism.
- Flakes are easier to use than powder, and they have a nutty taste that’s great for salads or anywhere else you want to add some umami flavor.
2 tablespoons lemon juice (about 1 lemon)
- 2 tablespoons lemon juice (about 1 lemon)
- Lemon juice is a natural preservative and a good source of vitamin C.
2 tablespoons apple cider vinegar
Apple cider vinegar is a fermented liquid made from apples. It’s used in salad dressings, marinades and sauces because it has a tart flavor that enhances the taste of other foods. The vinegar also has many health benefits:
- It contains potassium, magnesium, and calcium. These minerals help keep your bones strong and boost heart health by lowering blood pressure levels (1).
- Apple cider vinegar contains antioxidants called polyphenols which have been shown to fight free radicals (2). Free radicals are molecules produced when we’re exposed to pollutants like pollution or cigarette smoke; they can damage cells in our bodies. Antioxidants neutralize these free radicals before they cause damage so that our cells stay healthy longer!
1 teaspoon sea salt Blend all ingredients until smooth and creamy
Add all ingredients to a high-speed blender and blend until smooth and creamy. If you want to thin your dressing, add water 1 tablespoon at a time until desired consistency is reached.
This vegan salad dressing recipe is easy to make and will keep indefinitely in the refrigerator.
This vegan salad dressing recipe is easy to make and will keep indefinitely in the refrigerator. It’s good on all kinds of raw vegetable salads, but it can also be used as a marinade for tofu, tempeh, or seitan. The recipe can be easily doubled or tripled if you have a big batch of vegetables that need dressing up!
This dressing is gluten-free and dairy-free.