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Amy

freelance front-end web dev, Society 6 creator & travel writer - podcastaholic - IFPA-certified pilates instructor

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This dressing is just wow. Adjust quantities of lemon and garlic to taste. No one will every know there’s no anchovy or parmesan cheese!

1 cup unsalted cashews, soaked in hot/boiled water for at least 10 minutes
5-7 cloves of garlic, crushed or minced
1 tablespoon miso paste
juice of half a lemon
1-2 tablespoons dijon mustard
3-5 tablespoons olive oil
1 teaspoon onion powder
1-2 tablespoons garlic powder
1 teaspoon smoked paprika
1 teaspoon red pepper flakes
2-4 tablespoons nutritional yeast
1 teaspoon salt + more to taste
1 teaspoon black pepper + more to taste
water to reach desired consistency

  • Drain the cashews after they have soaked for at least 10 minutes in hot water.
  • Combine all ingredients and blend until smooth using a high speed blender. Add water to reach desired thickness- remember, it will thicken when chilled.
  • Store in the fridge and add water or olive oil again before using if you need to loosen things up.