Crazy Creamy Dressing

Is this a dressing, a sandwich spread or a dip?  Actually, I use it as all three.  My family enjoys versatile condiments more than any family on the planet.  We’re all passionate dippers.  Each meal should always include a dipping course is our philosophy when it comes to eating.  The ultimate meal would be a meal made of dippable finger foods.  No utensils—even better!!

This is my base dressing that I tweak according to the items I have in my pantry.  I’ve made this dressing with soaked walnuts rather than cashews.  I’ve also tossed in a few sundried tomatoes in oil for a flavorful twist.  Spice it up with a touch of serrano or jalapeno pepper.  All of these variations can be tossed with pasta* for a side dish or main course. Toss with potatoes for a potato salad, or with vegetables before roasting.  Serve as a topping on baked potatoes. Thin out with a little more lemon juice, stir in some celery seeds and toss with cabbage for a tangy coleslaw.  This family of dippers will use any variation as a dip with crudité…or whatever we happen to be eating.  

*Use gluten-free pasta for a gluten free pasta dish

Crazy Creamy Dressing

Servings: 1 cup

½ cup raw cashews, soaked 8-12 hours

¼ cup water

3 Tablespoons olive oil

2 Tablespoons lemon juice

1 Tablespoon grainy mustard

1 large garlic clove

1 Tablespoon capers

¼ teaspoon kosher salt

¼ teaspoon black pepper

1.  Drain and rinse soaked cashews.  Place in a high-speed blender with water, olive oil, lemon juice, mustard, garlic, capers, salt and pepper.

2. Blend on high speed until smooth and creamy, about 1 minute.  Add a squirt of lemon juice or a drizzle of water if too thick. Store in an air tight container in the refrigerator. 

Variations: I’ve made this dressing with soaked walnuts rather than cashews.  I’ve also tossed in a few sundried tomatoes in oil for a flavorful twist.  Spice it up with a touch of serrano or jalapeno pepper.  All of these variations can be tossed with pasta* for a side dish or main course. Toss with potatoes for a potato salad, or with vegetables before roasting.  Serve as a topping on baked potatoes. Thin out with a little more lemon juice, stir in some celery seeds and toss with cabbage for a tangy coleslaw.  This family of dippers will use any variation as a dip with crudité.  

*use gluten-free pasta for a gluten-free pasta dish