Author: Dawn Rofrano
Ingredients
- 1 cup olive oil
- 1 cup soaked cashews
- 3 lemons juiced {about ⅔ c.}
- 1½ tsp. pink Himalayan sea salt
- ½ tsp. onion powder
- optional: 3 steamed garlic cloves
Instructions
- Soak washed cashews in a glass jar filled with filtered water to cover the nuts.
- Soak up to at least an hour, but overnight is best either on the counter or in the fridge.
- Rinse nuts well before you add them to make dressing.
- Juice your lemons; you should have about ⅔ cup or so.
- Add soaked nuts, lemon juice, oil and spices to a strong blender until all is creamy.
- Serve over fish or dip cut vegetables into the dressing.
Notes
If you are adding the garlic steam it gently in a sauce pan. If you find your dressing is to thick add a tad more water or if it is too thin add a few extra nuts.You can use grape seed or avocado oil if you do not like the flavor of olive oil. Please use organic when you can and always use cold pressed extra virgin oils. This dressing will stay fresh for up to a week in the refrigerator if you don’t eat it all first!
