Ingredients
Directions
Using a hand blender or in a blender (see note), combine all ingredients (starting with just ½ tsp sweetener, if using) and purée until very smooth.
Add additional water to thin dressing if desired.
Taste test, adding additional sweetener and seasoning if desired.
Toss with greens (see serving ideas) or refrigerate in a sealed jar until ready to use.
Chef's Notes
Yield
Makes ¾ cup
Nuts
If nut allergies are a concern, substitute sunflower and sesame seeds in place of cashews and pine nuts, respectively. The dressing will be just as delicious, however since seeds are naturally more bitter, you may want to adjust with extra sweetener.
If you don’t have sesame seeds, use more cashews.
Kelp Granules
Kelp granules give a unique flavor to this dressing, however, it is entirely optional. It’s not a common ingredient and so if you don’t have it on hand, simply omit!
Blending
A high-speed blender does wonders to smooth out this dressing. However, depending on the blender you are using, it may not blend this volume of dressing very well. If you don’t have a smaller jar for blending with your machine, double the recipe batch.
Storing and Serving
It will keep in the fridge for 5-6 days in a sealed jar. This dressing will thicken after refrigeration; you can thin it by stirring in 2–3 tsp water if desired. I have also frozen it, and after thawing you can simply whisk to reincorporate the ingredients.
Serving Suggestions
Toss this dressing in crisp, torn romaine leaves, but also think beyond romaine! Finely chop kale leaves, and mix with it with romaine for a kale-inspired caesar. If you enjoy the flavor of raw kale, use it in full!
For salad toppings, you can use traditional bread croutons, or opt for a sprinkling of toasted and chopped nuts or seeds, and nutritional yeast.
Try adding other veggies for additional fresh crunch in this salad, like chopped organic cucumbers and organic red bell peppers.
Make a heartier salad with the mix of kale and some precooked and cooled quinoa!
When thick, this dressing can be used as a veggie dip!
Recipe from eat, drink & be vegan by Dreena Burton adapted for WHOLE Life Club (WLC)
Ingredients
Directions
Using a hand blender or in a blender (see note), combine all ingredients (starting with just ½ tsp sweetener, if using) and purée until very smooth.
Add additional water to thin dressing if desired.
Taste test, adding additional sweetener and seasoning if desired.
Toss with greens (see serving ideas) or refrigerate in a sealed jar until ready to use.
