August 9, 2014
This full of flavor salad dressing is perfect for summer! It is creamy and sweet, and can be put on top of salads or use as a dip. Basil is full of antioxidants, is an anti-inflammatory, a good source of magnesium, and burst with flavor! Your family or guests will never know it's vegan.
1It’s best to soak the cashews for at least six hours to get them soft and more digestible. Once soaked, rinse the cashews.
2Combine all of the ingredients plus about 1/2 cup of water in a blender or food processor.
3Blend until super creamy. Add more water if you want it more runny (I used 3/4 cup).
4Taste and add any ingredients if desired. I noticed that for some salads I wanted a little more flavor (add more apple cider vinegar or lemon and mustard) if needed.
5Store leftovers in the fridge.
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