Lemony Garlic Dressing
I've really been LOVING experimenting with dressings and sauces that don't include any added sugar, oil or dairy, yet are PACKED full of flavor. It's also difficult to choose a favorite. I didn't think I could make another dressing that I like as much as my Orange Ginger Dressing, but I adore this lemony garlic version too!
It's full of bright lemony flavor, mellowed with a little sweetness from Medjool dates - with just enough garlic, smoked salt, cumin and cardamom to compliment the lemons nicely. Cashews and nutritional yeast add creaminess and important vitamins and mineral, particularly B vitamins (including B12), selenium, zinc, copper, manganese and magnesium.
I think you're going to LOVE this one too! Let's get started...
(Camera shy: fortified nutritional yeast and white wine vinegar) PRINT HERE
Total Time: 2 hrs, 5 minutes Prep Time: 5 minutes, plus 2 hours to soak nuts Cook/Bake Time: None
Here's what you need for about 1 cup:
1/2 cup cashews, plain, unroasted
2 Tbsp tahini
zest from 4 lemons (~ 1/4 cup, packed)
juice from 2 lemons (~ 1/4 cup), plus flesh from 1 lemon
3 Tbsp fortified nutritional yeast*
2 large cloves garlic
3 Medjool dates, soaked in 1/4 cup HOT water
1/4 cup white wine or champaign vinegar
1/4 cup water (or more depending on desired consistency)
1/2 tsp smoked salt or regular sea salt
1/2 tsp cumin, ground
4 cardamom pods or 1/2 tsp ground cardamom
*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.
1. Place cashews in a bowl and pour enough HOT water over them to cover by 1/2". Set aside for two hours, occasionally stirring to submerge those floating on the surface.
2. Zest 4 lemons and juice two of them into a small bowl. Remove any seeds. Peel one of the zested lemons with a sharp paring knife. Remove as much of the white pith as possible. Slice this lemon into 1/4" rings and remove all seeds. Add these to the bowl with the lemon zest and juice. Cover and put them in the freezer while waiting for the cashews to soak. This accomplishes two things. It keeps your blender from overheating the contents while pureeing and it allows the finished dressing to be cooler so you can use it right away, if needed.
3. Remove the seeds from the dates, place in a small bowl and pour 1/4 cup HOT water over them. Set aside.
4. Keep the vinegar, water, tahini and garlic cloves cold until needed.
5. Add the partially frozen lemon chunks, zest, and juice, the soaked and drained cashews, the dates AND their soaking liquid, the nutritional yeast, garlic, tahini, vinegar, water and spices to your high-speed blender. Blend until completely smooth, scraping down sides if necessary. Taste and adjust seasoning if needed. Dressing should be slightly thick, creamy and pourable. Thin with additional water or more vinegar if necessary. Refrigerate until needed (can be stored up to 1 week).
Try this dressing:
Drizzled over roasted root vegetables
As the sauce for raw veggie slaw
Over baked potatoes
Dolloped into Marinated Tofu pita pockets
Thinly streamed over roasted asparagus
To make whole grain bowls POP with flavor
As a dip for crudite
Over Tofu Scramble
Any way you like!
Nutrition information is for 2 tablespoons of dressing.
This recipe was loosely adapted from Veganosity.
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 expressed are my own. I will only write about products I use and trust.