My go to lunch is a salad of some sort. And my favourite base for that salad is coleslaw, made from red cabbage. And coleslaw is not coleslaw without a creamy dressing. This one uses cashews as the creamy base, and turmeric for the vibrant yellow colour.
Add the cashew nuts to a bowl and pour boiling water over them until covered. Allow to soak for at least 10 minutes. Soaking overnight is good, if time allows. The dressing will be smoother and creamier if the cashews are left to soak for longer.
Drain cashews and add to the bowl of a blender. Note: It is important that you use a blender and not a food processor. The blender will do a better job of making the dressing have a smooth consistency.
Add the other ingredients. Blend on maximum speed until a super smooth consistency is reached.
If too thick, add more plant milk. Taste and adjust miso/garlic/pepper/chilli to your preferences.
Pour into a bottle, and store in the fridge until needed. Shake before use. Lasts for a week.
I have read that you don't need to soak the cashews if you use a high speed blender. So, if you have one of those, you may be in luck! My blender is a normal one, and it makes a great dressing when the cashews are soaked. It is too grainy if I don't soak them. Seeing as I make this most weeks, I am now in the habit of soaking the cashews overnight, and the resulting dressing is lusciously creamy. Delish! No need to pressure yourself, though.
I have made it with a quick soak many times, and it still works well.
0 servings
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