Have you had your leafy greens today? They belong to a healthy, balanced diet after all…. Yeah, I admit that I sometimes struggle to incorporate them. But everything is so much easier with a yummy salad dressing, especially when it’s home-made – it tastes extra yummy.
My current favourites are the Pink Ranch Dressing and this Ginger Carrot Salad Dressing. They have such a delicious flavour and go well with burgers too. Like my latest Beetroot Burger. Add some of this dressing to it and you can send your taste buds to heaven 😉
I love how these dressings are not only vegan and gluten-free but they also don’t need additional oil. Yes, the cashews naturally contain oil. And that is something that is actually a good thing – in balance of course. Make sure to add a good source of Omega 3s to your diet. (I am not a trained nutritionist. If you have questions or worries, please consider taking professional advise).
What I also like about this dressing, it’s super easy to make without any elaborate preparation. It yields about 250ml, but it tends to thicken up a bit. Simply water it down if needed 🙂
Makes approx. 250ml:
3/4 cup (110g) cashews
1.5cm piece ginger (or more if you like)
1/2 teaspoon ground turmeric (or fresh if you like)
2 small garlic cloves
1 tablespoon apple cider vinegar
1/4 teaspoon salt (or to taste)
1/2 cup (125ml) water
1. Blend all ingredients in a powerful blender until smooth.
2. Transfer into serving bowl or dressing container. Keep in fridge and use within about 3 days or so.
3. Should thicken up too much, just add a little extra water.