Salad Dressing - Side Dish
I created this for my cousin who cannot eat (drum roll) dairy, soy, eggs, peanuts, or yeast. She wanted a creamy salad dressing, and after looking at others for inspiration, this is what we came up with. It is really nice, reminiscent of hummus, and pretty darn healthy! Please send notes and improvements!
Prep 5 mins Total: 5 mins Servings: 8 Yield: 1 cup
Creamy Cashew Salad Dressing
½ cup unsalted raw cashews
½ cup water or more as needed
¼ onion
2 tablespoons olive oil
1 lime juiced
2 cloves garlic peeled
½ teaspoon dried basil
salt and ground black pepper to taste
Side Dish Step 1 Combine cashews water onion olive oil lime juice garlic basil salt and pepper in a food processor or blender. Blend until completely smooth 3 to 5 minutes. Add a little more water for a runnier dressing.
Servings Per Recipe:8 Calories: 80 % Daily Value * Protein: 1.7g 3% Carbohydrates: 3.3g 1% Dietary Fiber: 0.4g 2% Sugars: 0.7g Fat: 7.1g 11% Saturated Fat: 1.1g 6% Vitamin A Iu: 6.7IU Vitamin C: 1.1mg 2% Folate: 0.9mcg Calcium: 4.3mg Iron: 0.1mg Magnesium: 0.8mg Potassium: 12.5mg Sodium: 21.2mg 1% Calories From Fat: 64
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Comparison based on the ESHA Research Database © 2018, ESHA Research, Inc.
|
recipesfull.net
Discover some of the finest recipes from around the world, crafted to bring delicious flavors straight to your home kitchen.
Disclaimer: All content on this website is for informational purposes only. For official dietary guidelines, allergen advice, or food safety standards applicable to your region, please consult directly with your local government health and food safety authorities (such as the FDA in the US or EFSA in Europe).