Tangy Cashew Caper Dressing

Tangy Cashew Caper Dressing/nourishyourselfnow.com

This dressing works well over salad, greens, grains or as a dip. Give it a try, it may become a new favorite! Continue reading


Creamy Mock Caesar Dressing

Chopped Salad with Mock Ceasar Dressing/nourishyourselfnow.com


Makes approx. 1 1/3 cup

Prep Time: 10 minutes   need soaked chia seeds and cashews


½ Tbsp. chia seeds, soaked in ½ cup of hot water

¼ cup cashews, soaked

1 medjool date, pitted

1 Tbsp. nutritional yeast, large flakes

2 Tbsp. fresh lemon juice

1 large clove of garlic, minced (if you are using a high-speed blender, you can throw it in whole)

1 Tbsp. Dijon mustard

1 Tbsp.brown rice vinegar

1 tsp. nori flakes*

1 tsp. capers

Fresh pepper to taste

¼ cup water (or more, if needed)


  • Soak chia seeds in hot water, for about 30 minutes or until seeds have expanded
  • Soak cashews in hot water for about 30 minutes; drain off water when finished
  • Add chia seeds, cashews and remaining ingredients to a high-speed blender. Blend on high until dressing is smooth and creamy. This dressing will be quite thick. If you like a thinner consistency, you can add more water or a little bit of unsweetened plant milk. Let dressing rest in the refrigerator, to allow to cool and flavors to meld.


  • *To make nori flakes, cut up a sheet of nori and then add to a spice grinder. I use a small electric coffee grinder to do this. You will have more then you need for this recipe from one sheet. Store left over flakes in a tight container for your next batch of dressing. I grind mine to very fine flakes, almost powdery.

The recipe  for the dressing was inspired by http://www.forksoverknives.com/recipes/vegan-caesar-dressing/

Asian Dressing

Makes approx. 1/3 cup

Prep time: 5 minutes  (need fruit paste)     Cook time: 0


3 Tbsp brown rice vinegar

1-2  tsp. miso

1 1/2 Tbsp date paste or  maple syrup

1 Tbsp low-sodium tamari

1 tsp sambek olek, or other chile paste of choice

1 ½ Tbsp of fresh ginger, minced

2 cloves of garlic, finely minced


In a small bowl , whisk together all ingredients until smooth


Use this dressing on a stir-fry, asian buddha bowl or as a dipping sauce.

I prefer the date paste to the maple syrup.  It is a little more work upfront, but it makes for a creamy, whole-food sweetener, that can be used for other dressings, on oatmeal, soups and desserts.

Date Paste


½ cup of dates, pitted

1 cup of water (or more as needed)


  • Soak the fruit for 1-2 hours. If you start with very soft dates, you may only need to soak for 1/2 hour to 45 minutes. Drain off the water and add to a high speed blender.
  • Add just enough water to help blend the dates. Start on low to break up the fruit and then increase speed.


 This mixture will keep for over a week in the refrigerator. Alternatively, it can be frozen for several months. It will not freeze solid, which makes it great for scooping out just what you need.

Other fruit like dried mango or apricot make a great fruit paste as well.


Recipe  from Rouxbe.com