Tahini Cashew Dressing (vegan + gluten free)

January 11, 2013

When I’m sick I can’t muster up the will to eat my normal plethora of vegetables. I want nothing with sweet potatoes or broccoli. The best I can do over the past few days is my morning smoothie and a bowl of frozen peas. But, I knew things were looking up today when I started craving a big salad this afternoon. So I whipped up a kale salad with tahini cashew dressing and all is right in the world again.

tahini cashew dressing

I think I’ve mentioned it before but I much rather prefer lightly steamed kale to raw but everyone constantly raves about raw kale salads so I thought I’d give it one more shot. This time I used Tuscan kale instead of curly and added in some spinach. Tuscan kale has a milder flavor and wilts a little better when massaged with dressing and has become my favorite go to green for salads.

tahini cashew dressing

I topped the kale/spinach mixture with avocado, tomatoes, my perfect tofu, some quinoa and a big dose of this tahini cashew dressing, which I just love. It’s the perfect, healthy, mid-day lunch salad that keeps me full all afternoon long.

Tahini Cashew Dressing (vegan + gluten-free)

tahini cashew dressing

 

Tahini Cashew Dressing (vegan + gluten free)
 
Prep time
Total time
 
Author:
Serves: 1 cup
Ingredients
  • ½ cup soaked cashews with 2 tablespoons reserved soaking water
  • 2 tablespoons tahini
  • 1 teaspoon garlic infused olive oil
  • 1.5 tablespoons apple cider vinegar
  • ½ teaspoon minced garlic
  • ½ teaspoon salt
  • juice of 1 lime
  • Juice of ½ a lemon
  • 1 teaspoon maple syrup
  • ¼ teaspoon cayenne pepper
Instructions
  1. Place cashews in a bowl and cover with water. Let soak for at least 2-4 hours. The longer they soak the smoother the consistency will be.
  2. Drain most of the water but reserve a few tablespoons. Place cashews and reserved liquid into a food processor. Add all ingredients through cayenne pepper.
  3. Processes for 2-3 minutes until smooth.
  4. Adjust flavoring to taste.

 

 

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21 Comments

  • Reply sani panini January 11, 2013 at 6:25 pm

    Sounds good!

  • Reply Dee January 11, 2013 at 8:39 pm

    Once again Lisa, this looks amazing! I will be trying this one as well!

    • Reply Lisa Horvath January 11, 2013 at 9:43 pm

      Let me know what you think when you make it Dee!

  • Reply angieeatspeace January 11, 2013 at 11:11 pm

    I definitely want to try this dressing. Hope you feel better soon.

    • Reply Lisa Horvath January 12, 2013 at 1:45 pm

      Thanks Angie! Let me know how you like the dressing.

      • Reply angieeatspeace April 3, 2013 at 10:28 pm

        I made this for dressing all week. It’s so delish!

        • Reply Lisa April 5, 2013 at 10:27 am

          So glad! It’s one of my faves as well. Goes well with everything!

  • Reply The Healthy Flavor January 12, 2013 at 5:13 pm

    Looks absolute delicious!! Salivating!

  • Reply kathy January 12, 2013 at 11:04 pm

    Spicy Rice Noodle soup was a hit!!! Will try salad tomorrow, soaking the almonds.

    • Reply Lisa Horvath January 13, 2013 at 10:41 am

      Yay! Let me know how the dressing turns out with the almonds. Still working my way through the grapefruit 🙂

  • Reply Everyday Eats 2 | quinoa, kale & exhale January 23, 2013 at 10:59 am

    […] salad number 1000 with chickpeas and leftover Tahini Cashew Dressing…so so so good! Of all these Everyday Eats I recommend making this one the […]

  • Reply Vivian March 26, 2013 at 7:43 pm

    This dressing is ridiculously good. Thank you!!

    • Reply Lisa March 27, 2013 at 9:05 am

      I’m so glad you liked it Vivian. It’s a favorite of mine.

  • Reply This Week’s Dinners | Angie Eats Peace April 6, 2013 at 9:12 am

    […] using: kale, red cabbage, yellow bell pepper and hemp seeds. I topped it off with Lisa’s tahini cashew dressing. This dressing is so creamy and flavorful, I am glad I have leftovers. The dressing was hearty and […]

  • Reply Bernie October 29, 2013 at 10:02 am

    Hi Lisa. Thanks for this recipe 🙂 It’s absolutely…well….addicting!!! I find it works well as a coating for drying Kale too which, once dried, can then be added to soups, stews, salads, sandwiches….etc for a burst of nutrition and flavour all year! That is…if can last more than a day…lol!

    • Reply Lisa October 30, 2013 at 12:27 pm

      Thank you Bernie! I really love it too! I also love the idea of using it as a kale coating as well. I’m going to try that with my next batch of kale, yum!

  • Reply Ladies lunch #2.. | foodbod April 1, 2014 at 12:00 pm

    […] lemon juice, lime juice, garlic, maple syrup and cayenne pepper, I followed the recipe from this website and just added some cumin too for my […]

  • Reply This Week's Dinners - Angie Eats Peace November 11, 2014 at 6:27 pm

    […] using: kale, red cabbage, yellow bell pepper and hemp seeds. I topped it off with Lisa’s tahini cashew dressing. This dressing is so creamy and flavorful, I am glad I have leftovers. The dressing was hearty and […]

  • Reply The Key To A Happy Marriage - Makings Of April 5, 2017 at 11:20 am

    […] wrapped up in everyday life or I suddenly realize Michael has quietly gone along with months of cashew dressings, green smoothies or lentil walnut tacos, I throw in a little vegan potato […]

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