Although I love my plant based way of eating, sometimes I miss a good, creamy dressing. With that in mind, I am always surprised at how well cashews can fill in for dairy. Pureed into soups, they bring a creamy mouth feel to a tomato bisque or cream of anything soup. A family favorite is any flavor of cashew based ice cream from the Vitamix. Yes, I will post about those in the future because you have to taste it to believe how good they are.
I am a happy student of the Rouxbe Cooking School which, IMHO, is the best instructional cooking site on the web. Their cashew sour cream recipe is the base for this dressing and a helpful condiment to have around. Spread onto sandwich bread, used as a base for a vegetable dip or dolloped onto your enchiladas, it is as versatile as it is tasty. Here is the Rouxbe recipe for the sour cream that you will need to make before proceeding with my dressing recipe.
Cashew Sour Cream
1 cup raw cashews
1 tbsp fresh lemon juice
1/2-3/4 cup water, or as needed
1 1/2 tbsp apple cider vinegar
1/4 tsp sea salt, or to taste
Place the cashews into a bowl and cover with water. Let soak for a few hours, or overnight.
To make the sour cream, drain and rinse the cashews. Next, blend together the cashews, water, apple cider vinegar and lemon juice, until you reach a really smooth consistency.
Add more water until you reach the desired thickness. For instance, for more of a cream-like consistency, add more water until you reach a thinner, but still smooth, consistency.
Note: This is where a high-speed food processor is worth the investment. The higher the power, the smoother the outcome. Scrape the sides and continue to pulse until smooth. If needed, add a bit more water until you reach the desired consistency.
Use as you would any other flavorful sour cream.
For a more neutral flavored cashew cream, omit the lemon juice and apple cider from the recipe.
So now that you have the sour cream… onto the dressing.
This makes enough for 1-2 servings.
Vegan Creamy Cracked Pepper Parmesan Dressing
1 tbsp. cashew sour cream
1 tsp. almond milk (or coconut, soy milk etc.)
2 tsp. nutritional yeast
2 tsp. almond or coconut yogurt
1 tsp. apple cider vinegar
1/2 tsp. lemon juice
1/2 tsp. freshly ground pepper
1/4 tsp. onion powder
1/4 tsp. garlic powder
1/4 tsp. garlic salt
salt to taste- roughly a small pinch
*1/4 tsp agave nectar (optional)
Put all ingredients into a small jar and shake vigorously. The dressing can be used immediately, but tastes even better if allowed to sit in the refrigerator for at least an hour. Depending on your personal taste, and the kind of pepper used, the dressing can benefit from a small (1/2 tsp) amount of agave sweetener to balance any bitterness that can sometimes develop from the seasonings. Keeps for several days.
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