Creamy Garlic Dressing PT10M https://img1.recipesrun.com/201907/2019/1212/f9/f/053196/300x200x50.jpg 4 servings Ingredients: ground black pepper salt 2 tbsp. virgin olive oil 2 tsp. Dijon mustard 3 tbsp. lemon juice 2 cloves of garlic, finely grated with a Microplane grater 1/4 cup water 1/4 cup raw cashew butter

Creamy Garlic Dressing

By Lori

4 Person
10 Minutes
0 Calories
I keep raw cashew butter on hand almost exclusively for this dressing and any slight variations on it. It tastes like a creamy mayonnaise-based dressing because of the cashew butter's mellow sweetness and naturally high fat content. I love the rousing chorus of "This doesn't have dairy?!" when I serve it to people for the first time.

Ingredients

  • ground black pepper

  • salt

  • 2 tbsp. virgin olive oil

  • 2 tsp. Dijon mustard

  • 3 tbsp. lemon juice

  • 2 cloves of garlic, finely grated with a Microplane grater

  • 1/4 cup water

  • 1/4 cup raw cashew butter

Method

  • 01
    In a jar with a tight-fitting lid, combine the cashew butter and water.
  • 02
    Stir with a spoon or small spatula until the cashew butter is broken up and slightly incorporated.
  • 03
    Press the chunks of cashew butter up against the sides of the jar to get it as integrated as possible.
  • 04
    Add the garlic, lemon juice, Dijon mustard, olive oil, salt, and pepper.
  • 05
    Tightly secure the lid, and shake the jar vigorously until the dressing has a smooth and creamy consistency. Store the dressing in the refrigerator for up to 1 week.

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Creamy Garlic Dressing

I keep raw cashew butter on hand almost exclusively for this dressing and any slight variations on it. It tastes like a creamy mayonnaise-based dressing because of the cashew butter's mellow sweetness and naturally high fat content. I love the rousing chorus of "This doesn't have dairy?!" when I serve it to people for the first time.
01 Information
  • Grade easy
  • Serving 4 servings
  • Prep Time 5 Mins
  • Cook Time 5 Mins
  • Total Time 10 Mins
02 Ingredients
ground black pepper
salt
2 tbsp. virgin olive oil
2 tsp. Dijon mustard
3 tbsp. lemon juice
2 cloves of garlic, finely grated with a Microplane grater
1/4 cup water
1/4 cup raw cashew butter
03 Method
Step 1
In a jar with a tight-fitting lid, combine the cashew butter and water.
Step 2
Stir with a spoon or small spatula until the cashew butter is broken up and slightly incorporated.
Step 3
Press the chunks of cashew butter up against the sides of the jar to get it as integrated as possible.
Step 4
Add the garlic, lemon juice, Dijon mustard, olive oil, salt, and pepper.
Step 5
Tightly secure the lid, and shake the jar vigorously until the dressing has a smooth and creamy consistency. Store the dressing in the refrigerator for up to 1 week.
04 Author
Lori Lori
69 Recipes
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