Wednesday, October 24, 2012

Cheesy Basil Salad Dressing

This dressing is Rick's favorite. It's rich and thick, and I like it mixed with Kim's Favorite Salad Dressing. It keeps in the fridge for a week or more.


Cheesy Basil Dressing

1 cup raw cashews, soaked
1/2 - 1 cup fresh basil leaves
1/2 cup nutritional yeast
1 tsp truffle salt (or sea salt)
1 tsp garlic powder
1 T Dijon mustard
1/4 cup apple cider vinegar (or balsamic or wine vinegar)
juice of 1/2 lemon
1 cup water

Place everything in a blender, and blend on high speed until smooth.

4 comments:

annie said...

Sounds delicious! Creamy!

Teri said...

What is nutritional yeast and what does it do? Is it a thickener?

Kim Miles said...

Hi Teri - A quick google brought up this wikipedia page on nutritional yeast - or "nooch" as it's often called in the vegan world. http://en.wikipedia.org/wiki/Nutritional_yeast

It's an inactive yeast grown on molasses. I use the flakes, which I buy in bulk at our local natural market. I think I might need to do an entire post on nooch. Thanks for the idea!

Teri said...

Thanks, you blog is a good source of information and recipes - I hope you are considering a book in the future.