Creamy Basil Dressing, Vegan and Oil-Free
Servings: 16
Calories: 56kcal
This creamy basil dressing is so delicious! Made with raw cashews, fresh basil leaves, and some other important seasonings, this oil-free dressing is perfect for salads, sandwiches, vegetables, as a dipping sauce, or to drizzle on pasta.
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Equipment
- high-speed blender
Ingredients
- 1 cup cashews raw and unsalted
- water for soaking - discard
- ¾ cup oat milk can sub in another unsweetened plant-milk
- 3 cups fresh basil leaves
- ¼ cup nutritional yeast
- 2 Tablespoons lemon juice
- ½ Tablespoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon Italian seasoning
- 1 teaspoon salt
Instructions
- Cover the cashews with hot water and soak for 30 minutes. Discard the soaking water.
- In a blender place the soaked and drained cashews, plant milk, basil leaves, nutitional yeast, lemon juice, onion powder, garlic powder, Italian seasoning, and salt.
- Blend on high for about 3 minutes until everything is creamy and smooth.
- Store in an airtight container in your refrigerator for 5-7 days. The dressing will thicken slightly in the refrigerator.
Notes
One reader commented that she wished she had used only half of the salt. When it comes to salty flavors we all have our own tastes. And I do tend to like my things a little on the salty side. If you think you might like a little less salt then you can always start with half, blend it up, and give it a taste. It's super simple to add more to taste!
Nutrition
Calories: 56kcal | Carbohydrates: 4g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 152mg | Potassium: 93mg | Fiber: 1g | Sugar: 1g | Vitamin A: 262IU | Vitamin C: 2mg | Calcium: 29mg | Iron: 1mg