Crazy Creamy Dressing
Is this a dressing, a sandwich spread or a dip? Actually, I use it as all three. My family enjoys versatile condiments more than any family on the planet. We’re all passionate dippers. Each meal should always include a dipping course is our philosophy when it comes to eating. The ultimate meal would be a meal made of dippable finger foods. No utensils—even better!!
This is my base dressing that I tweak according to the items I have in my pantry. I’ve made this dressing with soaked walnuts rather than cashews. I’ve also tossed in a few sundried tomatoes in oil for a flavorful twist. Spice it up with a touch of serrano or jalapeno pepper. All of these variations can be tossed with pasta* for a side dish or main course. Toss with potatoes for a potato salad, or with vegetables before roasting. Serve as a topping on baked potatoes. Thin out with a little more lemon juice, stir in some celery seeds and toss with cabbage for a tangy coleslaw. This family of dippers will use any variation as a dip with crudité…or whatever we happen to be eating.
*Use gluten-free pasta for a gluten free pasta dish
Crazy Creamy Dressing
Servings: 1 cup
½ cup raw cashews, soaked 8-12 hours
¼ cup water
3 Tablespoons olive oil
2 Tablespoons lemon juice
1 Tablespoon grainy mustard
1 large garlic clove
1 Tablespoon capers
¼ teaspoon kosher salt
¼ teaspoon black pepper
1. Drain and rinse soaked cashews. Place in a high-speed blender with water, olive oil, lemon juice, mustard, garlic, capers, salt and pepper.
2. Blend on high speed until smooth and creamy, about 1 minute. Add a squirt of lemon juice or a drizzle of water if too thick. Store in an air tight container in the refrigerator.
Variations: I’ve made this dressing with soaked walnuts rather than cashews. I’ve also tossed in a few sundried tomatoes in oil for a flavorful twist. Spice it up with a touch of serrano or jalapeno pepper. All of these variations can be tossed with pasta* for a side dish or main course. Toss with potatoes for a potato salad, or with vegetables before roasting. Serve as a topping on baked potatoes. Thin out with a little more lemon juice, stir in some celery seeds and toss with cabbage for a tangy coleslaw. This family of dippers will use any variation as a dip with crudité.
*use gluten-free pasta for a gluten-free pasta dish
