Cashew Mint Dressing
Makes about 1 cup, or 8 servings.
Note: Use this dairy-free dressing, a beautiful shade of pale green, on salad greens or summer vegetables. You'll need a blender to make this; using a food processor might result in a dressing that's chunky or not quite emulsified. From "Eat Your Vegetables: Bold Recipes for the Single Cook."
• 1/2 c. raw cashews
• 1/4 c. lightly packed fresh mint leaves
• 1/4 c. unseasoned rice vinegar
• 1/4 c. water
• 1 tsp. honey
• 1/4 tsp. fine sea salt, plus more to taste
Directions
Combine the cashews, mint, vinegar, water, honey and ¼ teaspoon salt in a blender; purée until creamy and smooth, stopping to scrape down the sides of the blender jar as needed.
Taste, and add salt if needed. Transfer to a container with a tight-fitting lid; use right away, or refrigerate for up to 2 weeks.
Nutrition information per serving:
Calories50Fat4 gSodium85 mg
Carbohydrates4 gSaturated fat1 gProtein2 gCholesterol0 mgDietary fiber0 g
Cilantro Goddess Dressing
Makes about 2 cups, or 16 servings.
Note: Here's a vegan take on Green Goddess that helps put a fistful of herbs to good use. These proportions also can be used with other herbs (parsley, mint, basil or a combination), citrus, vinegars and oils. Based on a recipe in "Eat Your Vegetables: Bold Recipes for the Single Cook," by Joe Yonan.
• 12 oz. silken tofu, drained
• 1 large or 2 small garlic cloves
• 1 c. lightly packed cilantro leaves and stems
• 2 tbsp. fresh lime juice
• 1/4 c. unseasoned rice vinegar
• 1/4 c. peanut oil (may substitute vegetable or canola oil)
• 1 tbsp. peeled, chopped fresh ginger root
• 1/2 tsp. fine sea salt, plus more to taste
Directions
Combine the silken tofu, garlic, cilantro, lime juice, vinegar, oil, ginger and ¼ teaspoon salt in a blender or food processor; purée until smooth, stopping to scrape down the sides of the blender or food processor bowl as needed. Taste, and add salt if needed.
Transfer to a container with a tight-fitting lid; use right away, or cover and refrigerate for up to 2 weeks.
Nutrition information per serving:
Calories45Fat4 gSodium75 mg
Carbohydrates1 gSaturated fat1 gProtein2 gCholesterol0 mgDietary fiber0 g
Cherry Tomato and Basil Dressing
Makes about 1 1/2 cups, or 12 servings.
Note: Tart tomatoes give this vegan dressing its tang, with no vinegar needed, and lend a Thousand Island-esque color. Use it on salad greens or roasted potatoes or as a dip for crudites. You'll need a blender to make this; using a food processor might result in a dressing that's chunky or not quite emulsified. From "Eat Your Vegetables: Bold Recipes for the Single Cook."
• 1 pint cherry tomatoes, stemmed, each cut in half
• 1/2 c. extra-virgin olive oil
• 2 tbsp. chopped fresh basil leaves
• 1/4 c. pine nuts (may substitute walnuts)
• 1 tsp. Dijon mustard
• 1/4 tsp. fine sea salt, plus more to taste
Directions
Combine the tomatoes, oil, basil, pine nuts, mustard and ¼ teaspoon salt in a blender; purée until creamy and smooth, stopping to scrape down the sides of the blender jar as needed. Taste, and add salt if needed.
Transfer to a container with a tight-fitting lid; use right away, or cover and refrigerate for up to 2 weeks.
Nutrition information per serving:
Calories100Fat11 gSodium55 mg
Carbohydrates1 gSaturated fat2 gProtein0 gCholesterol0 mgDietary fiber0 g