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 Green Goddess Dressing This versatile dressing can be a pasta sauce, used in tacos, on salads, as a dip or any place you might use a pesto. With a bright, herby flavor and creamy texture, it’s the perfect recipe to make any time of year but especially when it’s summer and you don’t want to heat up your kitchen and you can take the most advantage of fresh herbs. All you need is a knife, a chopping block and a blender and you’re set! This will thicken in the fridge; if you want to thin it out, blend it up with a little water. Green Goddess Dressing ½ cup raw cashews*, whole or pieces, ½ cup water ½ cup plain vegan yogurt 1 cup flat-leaf parsley, chopped (stems removed) 3 tablespoons chives, minced 3 tablespoons fresh tarragon, minced 1 tablespoon nutritional yeast 1 tablespoon fresh lemon juice 1 tablespoon miso paste 1 teaspoon crushed garlic 1/8 teaspoon cayenne powder (optional) Salt and pepper to taste Blend until smooth. Serve. * If you don’t have a high-speed blender, consider soaking your cashews in hot water for about an hour to reach ideal smoothness. © 2013-2017, Vegan Street |
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