Orange Ginger Dressing


This dressing reminds me of an orange creamsicle. It's slightly sweet, fragrant, and highly flavored of orange and ginger! Try it dolloped on baked potatoes, drizzled over grilled asparagus, streamed over steamed broccolini, tossed with a salad, to dress a sharp, crunchy slaw... or any way you choose! [Try not to eat it by the spoonful... challenging, I know!]

TOTAL TIME: 30 minutes (plus soaking time) PREP TIME: 30 minutes COOKING TIME: None SOAKING TIME: 2 hrs PRINT HERE.

Here's what you'll need to make ~1.5 cups of Orange Ginger Dressing

1/2 cup cashews soaked in hot water for 2 hours

2 navel oranges, zested, peeled and cut into chunks

2" piece of fresh ginger root, peeled

1/3 cup white wine or champagne vinegar

2 Medjool dates soaked in 1/4 cup hot water

1/4 cup fortified nutritional yeast* (optional)

Dash of salt & ground black pepper

* 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 it can be omitted if necessary.

The Process:

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 the oranges. Cover the zest and refrigerate until needed. Peel the oranges, chop into chunks and put them in your freezer while waiting for the cashews to soak.

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 ginger and vinegar cold until needed.

5. Add the partially frozen orange chunks, 2/3 of the zest, the soaked and drained cashews, the dates AND their soaking liquid, the nutritional yeast, ginger, vinegar and S&P 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 orange juice, water or more vinegar if necessary. Refrigerate until needed (can be stored up to 1 week).

Nutrition information is for 2 tablespoons of dressing.

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.

NOTE: All photos and content are copyright protected. Please do not use my photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to the source recipe here on A Seat at My Table so credit is given where credit is due. Thank you!

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