Yummm! This savory dressing is delicious on salads or is a great veggie dipper. I crave this sauce when I get bored with my typical go-to balsamic dressing and want something thicker with more savory notes. I also love that this recipe is dairy-free, so my body has an easier time digesting it than regular Caesar dressing. Using it on crunchy lettuce like romaine helps balance it out.
Ingredients: (makes about a cup of dressing)
1/2 cup raw cashews (I used the cashew pieces from Trader Joe’s)
1 garlic clove chopped
1/2 of lemon (juiced)
1 teaspoon dijon Mustard
3 tablespoons of nutritional yeast
2 tablespoons Bragg’s liquid aminos
1 tablespoon of apple cider vinegar (red wine vinegar works too)
2 teaspoons Worcestershire sauce
1/3 cup of water
Pepper to taste
Directions:
Soak cashews in warm water for 15 minutes (until they are tender). Drain the cashews and discard the water. Notice the slimy texture of the cashews. Notice your reaction. Does it feel pleasant? Gross? Neutral?
In a bullet blender or food processor, add the soaked cashews, garlic, lemon juice, mustard, liquid aminos, apple cider vinegar, and Worcestershire sauce. Notice the variety of smells and colors. What images or memories come to mind?
Blend evenly. What thoughts are popping up as you watch the sauce blend?
Add the nutritional yeast and 1/3 cup of water to reduce thickness. Blend again.
Taste and smell. What comes alive for you?
Add pepper to balance the salt.
Do your taste buds want to adjust anything? Follow your intuition. More pepper? You can add lemon juice or vinegar if you want more acid flavor. Add more nutritional yeast if you want it even “cheesier” tasting.
Store in an airtight container if the fridge for up to 7 days. Mindfully enjoy!