This sauce is wonderfully creamy and full of flavour and makes a great salad dressing or dip to have with carrots and celery sticks. The recipe is based on cashews nuts and is therefore high in protein and essential fats and helps to make a salad more nutrient dense and filling.
This dressing freezes well so make up a large batch and store in portions that will last you 2-3 days (as that’s how long it will last in the fridge).
- 125g cashew nuts, soaked overnight or for 1 hour in the fridge
- 1 tbsp nutritional yeast flakes
- 1/4 tsp sea salt
- 1-2 cloves garlic
- 2 tbsp apple cider vinegar
- Pinch of xylitol
- 2 tsp tomato puree
- 125ml water
- Large handful of fresh dill, chopped
Place all ingredients except the dill in a blender with the water and process until smooth and creamy. Add a little more water if needed to reach the desired consistency. Stir in the chopped dill.