Title: Fresh Herb And Scallion Dressing
Categories: Dressings
Yield: 1 Cup
3 Scallions; minced
1/2 c Cashew Cream
2 tb Fresh lemon juice
1 tb Cider vinegar
1/2 ts Dijon mustard
1/8 ts Tabasco
Salt
Black pepper; freshly ground
1/4 c Fresh parsley; chopped
2 tb Fresh basil; tarragon, or
- dill; minced
MMMMM------------------------CASHEW CREAM-----------------------------
1 c Raw cashews
1/2 c Water; plus more as needed
1/4 ts Sea salt (optional)
1 tb Fresh lemon juice
- (optional)
1 tb Natural sugar or pure maple
- syrup (optional)
Cashew Cream:
Soak cashews for at least 3 hours or up to overnight, then drain.
In a high-speed blender or food processor, combine the soaked and
drained cashews with water and salt (if using), and blend until
completely smooth and creamy. For a thinner cream, add more water or
a little plain unsweetened nondairy milk. This will keep, tightly
covered, in the refrigerator for up to 4 days or in the freezer for
up to 3 months.
Dressing:
In a food processor, combine the scallions, cashew cream, lemon juice,
vinegar, mustard, Tabasco, salt, and pepper to taste, and process
until smooth.
Transfer to a small bowl and stir in the fresh herbs. Stir in a little
water, if desired, for a thinner dressing. Refrigerate, covered, until
ready to use, up to 3 days.
