AVOCADO RANCH SALAD DRESSING with HOMEMADE CASHEW CREAM

9 times out of 10 I make our salad dressings from scratch. The basic base formula for non-cream dressings is one part acid, such as citric juice from lemon, lime, orange or a vinegar like apple cider, champagne or balsamic to 2 parts oil, olive, walnut or avocado plus seasonings of choice. Then there are dressings that need seriously dressed up with flavor like this one!  This makes a creamy thick dressing full of flavor that coats everything!

AVOCADO RANCH SALAD DRESSING – makes 1 1/2 cups

1 cup cashew cream (mayo works too)
1 avocado
1 cup unsweetened coconut milk
Juice of 1 LARGE lemon
1/4 cup balsamic vinegar
2-3 cloves garlic, minced
1 tablespoon FRESH chopped dill
1 tablespoon FRESH chopped chives
FRESH ground sea salt and black pepper, to taste
PINCH smoked paprika

  • Whisk all together well.
  • Chill well.

CASHEW CREAM makes 2 cups
1 1/2 cups raw unsalted cashews
3/4 cup filtered water, plus more for soaking
juice of 1 LARGE lemon
1/2 – 1 teaspoon kosher salt

  • Place the cashews in a bowl and fill with filtered water at least an inch above the cashews.
  • Allow the cashews to soak for 30 minutes or up to overnight.
  • Drain and rinse the cashews well.
  • Place the cashews, filtered water, lemon juice, and salt in a high powered blender or food processor.
  • Blend until desired consistency.

NOTES: Your cashew cream will last in the refrigerator for 3-4 days and can be frozen for up to 6 months. If you choose to freeze it be sure to run it through the blender really quick after you defrost it to eliminate any lumps.

Your email address will not be published. Required fields are marked *