Monday, October 14, 2013

Cilantro-Lime Salad Dressing

Always looking for ways to use less fat and add more nutrient value to our food, I decided to try using beans instead of cashews in this salad dressing. The result is creamy and delicious, and packed with protein and fiber. It's not just dressing, it's food!


Cilantro-Lime Salad Dressing
makes about 2 cups

1 can chickpeas or cannellini beans, drained and rinsed
1/2 cup nutritional yeast
1 tsp salt
1 tsp garlic powder
1 tsp cumin
1 T Dijon mustard
1/4 cup apple cider vinegar
1/2 cup packed cilantro leaves and tender stems
1 lime, zest and juice
1/2 - 1 cup water

Place all ingredients in a blender or food processor and blend on high speed until smooth and creamy.

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What's that amazing smell coming from the oven? 
The best (and easiest) Gluten Free Vegan Bread ever! 
It's in the Recipe Box today!!!


2 comments:

Teri said...

The salad dressing sounds great. I need to start making some different dressings.

Senka I said...

Hi,
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