Creamy lemon cashew salad dressing
One of my top health tips is to ditch your store-bought dressings and make your own instead. Most store-bought dressings are filled with various combinations of refined sugar, unhealthy oils such as vegetable, sunflower and canola oils and artificial flavours and preservatives. They are definitely an item to steer well clear of when you are at the supermarket. When you make your own salad dressings you can use nutritious, wholefood ingredients such as extra virgin olive oil, lemon juice, apple cider vinegar, mustards, herbs and spices etc.
Homemade dressings like this one can elevate an otherwise ho-hum bowl of salad ingredients into something spectacular and delicious. And let's face it, if you can make a bowl of salad taste amazing you're going to want to eat salad all the time, aren't you?!
I make this dressing often and use it on different veggies and salads (it's especially great with greens). The base of blended cashew nuts makes it super creamy and I love the kick of mustard and lemon.
½ cup raw cashews, soaked in water (keep them in the fridge while soaking) for at least 3-4 hours and then rinsed and drained (this helps soften them and makes them easier to blend)
¾ cup water
The juice of 2 lemons
1-2 Tbsp rice malt syrup (or 100% pure maple syrup)
2 Tbsp Dijon mustard
¼ cup extra virgin olive oil
Salt and cracked pepper
Place your soaked cashews together with all other ingredients in a high powered blender and blend until smooth and creamy. Taste and adjust seasoning to your taste. Add more lemon juice for more of a citrus kick, more mustard for heat or more rice malt syrup for sweetness.
Keep stored in a sealed glass jar/container in the fridge.