Creamy Cilantro Lime Dressing

Making your own dressings during the summer time is a great way to utilize the array of colorful and flavorful fruits and vegetables that are in season (it's also a great way to save some coin). Below is a dressing that would go great in a salad, on top of some grilled vegetables or on tacos. The key is a getting that creamy consistently, so make sure to follow the instructions for the cashews!

PREP TIME: 5 minutes  | COOK TIME: 5 minutes | SERVINGS: approximately 2 cups

INGREDIENTS:

  • 1 cup raw unsalted cashews (soaked) -- Tip: I recommend them soaking them overnight OR for 6-8 hours. This softens them and helps them blend to the right consistency
  • 1/2 cup raw cilantro 
  • 1 tbsp of fresh lime or lemon juice
  • 2-3 gloves of garlic -- Tip: If you don't have a high-quality blender, I recommend mincing the cloves before adding them to the blender
  • 1/2 cup of water
  • 2 tsp of sea salt
  • Optional: 1 pinch of cayenne or smoked paprika

INSTRUCTIONS:
Blend ingredients until creamy consistency. Adjust seasonings according to taste preference. Enjoy! (Make sure to store in a sealed, glass container for up to 1 week)

 Image of a plate of 2 tacos with corn tortillas, pickled red cabbage, kidney beans, and grilled tempeh topped with creamy cilantro lime dressing. Also pictured on the plate is jollof rice and Japanese sweet potatoes. 

Image of a plate of 2 tacos with corn tortillas, pickled red cabbage, kidney beans, and grilled tempeh topped with creamy cilantro lime dressing. Also pictured on the plate is jollof rice and Japanese sweet potatoes.