Creamy Vegan Salad Dressing

I eat salad every single day. Caesar salad is my favorite. I skip the shredded parmesan on top but the traditional dressing doesn’t have the greatest nutritive value either. I can sometimes find a vegan variety in the store but I don’t feel as good about it as when I make my own. Then I know there are no additives and preservatives and damaging/unhealthy vegetable fats added in.

I do have one other dressing posted that I use but wanted to try my hand at another one made a little differently. This one is made using non-dairy milk rather than water so it has a bit more creamy taste to it. And with the addition of the kalamata olives it gives it just the zip I like in a dressing.

1 cup raw cashews

1 cup cashew milk

2 tsp dijon mustard

5 kalamata olives

Pinch of Himalayan sea salt

  1. In a high power blender add all the ingredients and give it a whirl until it is creamy. That’s it! A food processor wouldn’t work because you’ll still have chunks and pieces of cashews. I used a nutri-bullet.

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