Creamy Pesto Dressing
Not ready to let go of summer? Enjoy this pesto-flavored, rich, tangy, cheesy and creamy dressing that is so lively and delicious, plus it’s a snap to make. Due to the high starch of the cashews, this will thicken over time in the ‘fridge, so add a little water or non-dairy milk to thin it out if you don’t use it right away. (Or enjoy a nice, thick dressing.)
1 cup cashews, raw and unsalted
2 tablespoons pine nuts
1 cup water
1 - 2 tablespoons lemon juice
1 loosely packed cup fresh Italian basil
½ cup Italian parsley (just the leaves, not the stems)
4 tablespoons nutritional yeast
1 tablespoon minced garlic
2 teaspoons mellow white or chickpea miso paste
¼ teaspoon cayenne powder
Salt and pepper to taste
Blend the cashews, pine nuts, water and lemon juice until smooth. Add the rest of the ingredients and blend again until smooth.
Pesto, Dressing, Oil-Free, No Oil, Blender, Quick, Easy
Not ready to let go of summer? Enjoy this pesto-flavored, rich, tangy, cheesy and creamy dressing that is so lively and delicious, plus it’s a snap to make. Due to the high starch of the cashews, this will thicken over time in the ‘fridge, so add a little water or non-dairy milk to thin it out if you don’t use it right away. (Or enjoy a nice, thick dressing.)
1 cup cashews, raw and unsalted
2 tablespoons pine nuts
1 cup water
1 - 2 tablespoons lemon juice
1 loosely packed cup fresh Italian basil
½ cup Italian parsley (just the leaves, not the stems)
4 tablespoons nutritional yeast
1 tablespoon minced garlic
2 teaspoons mellow white or chickpea miso paste
¼ teaspoon cayenne powder
Salt and pepper to taste
Blend the cashews, pine nuts, water and lemon juice until smooth. Add the rest of the ingredients and blend again until smooth.
Pesto, Dressing, Oil-Free, No Oil, Blender, Quick, Easy