Tangy Beet Cashew Dressing With Chile Recipes

CREAMY CASHEW SALAD DRESSING

Creamy Cashew Salad Dressing image

I created this for my cousin who cannot eat (drum roll) dairy, soy, eggs, peanuts, or yeast. She wanted a creamy salad dressing, and after looking at others for inspiration, this is what we came up with. It is really nice, reminiscent of hummus, and pretty darn healthy! Please send notes and improvements!

Provided by Chelsea Wagner

Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes

Time 5m

Yield 8

Number Of Ingredients 8

Ingredients

½ cup unsalted raw cashews
½ cup water, or more as needed
¼ onion
2 tablespoons olive oil
1 lime, juiced
2 cloves garlic, peeled
½ teaspoon dried basil
salt and ground black pepper to taste

Steps:

Combine cashews, water, onion, olive oil, lime juice, garlic, basil, salt, and pepper in a food processor or blender. Blend until completely smooth, 3 to 5 minutes. Add a little more water for a runnier dressing.

Nutrition Facts : Calories 80 calories, Carbohydrate 3.3 g, Fat 7.1 g, Fiber 0.4 g, Protein 1.7 g, SaturatedFat 1.1 g, Sodium 21.2 mg, Sugar 0.7 g

TANGY BEET-CASHEW DRESSING WITH CHILE

Tangy Beet-Cashew Dressing with Chile image

In Amy Chaplin's salads, the vegetables are in the dressing. This is just one version of the raw beet dressings from her book Whole Food Cooking Every Day, where she combines sweet beets with cashew butter and red chiles to create a rich, creamy sauce.

Provided by Amy Chaplin

Categories Salad Dressing Beet Chile Pepper Cashew Nut

Number Of Ingredients 11

Ingredients

Beet dressing (base recipe):
1 small-medium cooked and cooled red beet
1/4 cup filtered water
3 Tbsp. raw cashew butter, coconut butter, or tahini
2 Tbsp. plus 1 tsp. raw apple cider vinegar
2 Tbsp. extra-virgin olive oil
1 (1/4-inch) slice of a large garlic clove
1/2 tsp. fine sea salt, plus more to taste
Tangy beet-cashew dressing with chile:
1 recipe Beet Dressing, using raw cashew butter
1 small red chile, seeded and chopped

Steps:

Base dressing:
Put the beet, water, nut or coconut butter or tahini, vinegar, olive oil, garlic, and salt in an upright blender and blend until completely smooth. Scrape down the sides with a rubber spatula and blend again. Adjust the seasoning to taste and blend again. Use immediately, or store in a glass jar in the fridge for up to 3 days. Shake well before using. The dressing will thicken once chilled; thin it out with a little water if needed.
Tangy beet-cashew dressing with chile:
Make the dressing following the instructions for the base recipe, adding the chile to the blender along with the other ingredients.

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