Creamy Lemon Basil Dressing


Success! Creamy Lemon Basil Dressing... zippy, velvety, colorful and full of bold flavors! Guess what it doesn't have?? No oil and no sugar...SCORE. I left this bottle rather thick, which paired beautifully with roasted purple cabbage steaks. The rest I'll thin down just a smidge to dress a roasted root vegetable winter salad. This dressing is also fantastic over hasselback potatoes or as a dip for crudites.

The process is simple. Here we go. PRINT HERE.

Total Time: 2 hours Prep Time: 10 minutes, plus 2 hour soak for cashews Cook Time: 40 minutes

For approximately 1 cup of dressing, you will need:

½ cup plain cashews soaked in hot water for 2 hrs, drained (save the water)

¼ cup plus 1 Tbsp water (use the water the cashews were soaked in)

½ cup fresh basil leaves, washed & dried

1 head garlic, roasted @350 degrees for 40 minutes, or until tender

1 lemon, zest and juice

½ tsp cracked black pepper

1 tsp smoked salt or regular sea salt (optional)

1 Tbsp grainy or Dijon mustard (I prefer grainy mustard here)

¼ cup fortified nutritional yeast*

1-2 Tbsp white wine vinegar

* Fortified nutritional yeast is a good source of B vitamins, including vitamin B12. Not all brands of nutritional yeast are fortified, so check the label carefully. Nutritional yeast also lends some body and flavor to this dressing but is not absolutely necessary.

The Process:

1. Place all the ingredients in a high-powered blender. Blend until creamy and smooth, scraping down the sides if needed. Taste and adjust seasoning if necessary.

2. Use ice cubes or additional water to thin, if desired.

3. Makes about 1 cup.

4. Store in the refrigerator for up to a week.

Notes: Flavor can be adjusted by adding more acid (lemon juice or vinegar), more or different herbs (try cilantro, parsley or dill), a soaked Medjool date fo sweetness or dried spices (try cumin, coriander, white pepper, oregano or smoked paprika). Start with a small amount and increase if needed. Once you've squeezed the roasted garlic out, you can save the "wrapper" to make a flavorful broth. Refrigerate it for up to a few days or freeze it until you're ready to use it. For a sharper garlic flavor, swap out the head of roasted garlic for two raw garlic cloves. The possibilities are endless!

Nutrition information is for one tablespoon of dressing made with all of the ingredients in this recipe.

This recipe is loosely adapted from It Doesn't Taste Like Chicken.

If you make this recipe, I'd love to hear how you and your guests liked it! Snap a photo and tag me too, #chefcatherinebrown. I love seeing what you make!

DISCLOSURES: None. This post was not created in affiliation with any product or brand. The opinions exprssed are my own. I will only write about products I use and trust.

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CatherineeBrown@hotmail.com  603-237-1012  PO Box 253 Errol, NH 03579