Vegan 1000 Island Dressing
- 1/2 cup unsweetened alternative milk (more to thin)
- 1 cup raw cashews
- 2 Tbsp balsamic vinegar
- 2 Tbsp fresh lemon juice (about 1 lemon)
- 10-15 dill pickle chips (more or less to taste)
- 1 tsp onion powder
- 1/2 tsp garlic powder
- 2 Tbsp tomato paste
- 1 Tbsp date sugar (or 1-2 pitted dates)
- 1/4 cucumber, peeled
- 1/4 cucumber, peeled and finely chopped
- 1/4 small red onion, finely chopped
- 1-3 radishes, finely chopped
- In a medium sized bowl, heat two cups of water in a microwave until steaming. Place the raw cashews into the steaming water and allow to sit for 10-20 minutes. Drain.
- In a blender combine the soaked and drained cashews, alternative milk, balsamic vinegar, lemon juice, pickles, onion powder, garlic powder, tomato paste, date sugar, and the 1/4 peeled cucumber. Blend until smooth and creamy.
- Add more dill pickles for more zing, and add more alternative milk to acquire the consistency you desire.
- Scoop the blended dressing into a medium sized bowl. Add the finely chopped vegetables and stir well. Store the dressing in an airtight container in the fridge.
Amy's Notes: I adapted this recipe from the 1000 Island dressing found in Dr. Fuhrman's book Eat to Live. I've been loving this salad dressing all week, so I decided to make a large batch (what the recipe above will make). I would suggest that you make half of the recipe before you make the larger one. Soaking the cashews in hot water softens them up a bit to blend better in the blender. You can also replace the cashews with 1/2 cup of cashew butter.
One of my old SAD (Standard American Diet) favorites used to be a big savory Rueban with sauerkraut, rye bread, and corned beef. Oh, and of course, dripping with 1000 Island. I think I feel a Vegan Rueban recipe coming soon... :)
What salad dressings are your favorite? Are there any salad dressings you used to love that you'd like to try to "Nutritarian-ize"?