This dressing is a combination of two. While traveling I did not have my usual vinegars and equipment handy. So, I combined my favorite two salad dressings: Oil-free Balsamic and Roasted Red Pepper Sauce. Give it a try, even when you are not traveling. The ingredients are somewhat approximates. Continue reading →

 

Makes approx. 1 1/3 cup

Prep Time: 10 minutes   need soaked chia seeds and cashews

Ingredients

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)

Directions

• 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.

Notes

• *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/