Use this recipe as a salad dressing of course, and it's also great drizzled across warm bowls of roasted veggies and protein, as a dip for a grilled meals, snacks, and crunchy veggie plates. I now use this recipe in place of mayonnaise in salads, and I blend it into roasted cauliflower and noodles to give them a creamy tangy flavor.I tend to use onion and garlic powder, however you can use a fresh clove of garlic (minced) instead as well as some roasted chopped onion.You can avoid both raw egg and oil by using cashew cream instead of mayonnaise. Or, you can use mayonnaise instead of the cashew cream if you prefer.You can also use a dairy-free yogurt, or coconut cream in place of the yogurt.If you don't have fresh herbs, you can use half of amount dried herbs. I tend to leave the fresh herbs less pulsed but you can pulse the dressing a bit more to make the herb bits smaller.
Servings: 16
Calories: 29kcal
Equipment
Blender or food processor optional
Ingredients
½cupcashew cream or replace with mayonnaise; recipe below
½cupyogurtor dairy-free yogurt, or more cashew cream
¼cuplemon juice
2teaspoonsDijon mustard
¼cupfresh parsleyflat leaf
¼cupfresh dill
½teaspoongarlic powder
½ teaspoononion powderor replace with roasted minced onions
pinch of saltoptional to your desired taste
Instructions
Add all the ingredients to a food processor or blender and pulse a few times to combine.