Quick Salad Dressings for the Busy Body
Two quick recipes for delicious, vegan salad dressing packed full of energy boosting ingredients!
Assorted Salad Dressing Jars
Vegan Ranch Salad Dressing
1/3 cups raw sunflower seeds
2 tablespoon lemon juice
1/3 cup water
1/4 cup non-dairy milk (I prefer cashew milk, but you can use oat milk if you’re allergic to nuts.)
1 tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon raw organic cane sugar
1/2 teaspoon granulated onion powder
1/4 teaspoon granulated garlic powder
1/2 tablespoon dried parsley
1/2 tablespoon dried dill weed
1/2 teaspoon dried chives
1/2 teaspoon dried chopped onion
Tips
Use organic ingredients where possible. You’ll get deeper more pronounced flavor using dried spices for this recipe. Make sure your dried spices are fresh—old spices can ruin the flavor you’re trying to build and make the dressing taste bitter or a little bit off. Using an alternative milk substitute will help the dressing keep for a longer period of storage in the fridge. Use a really good blender so the seeds in this recipe are really ground up until smooth. This will give the dressing more body and a creamier texture. Add 1/2 large avocado (in the first blending run) to change the color, increase the creamy texture, and impart more nutritious goodness!
Directions
Place all the ingredients (except the parsley, dill, chives, and dried chopped onion) into a blender. Blend until smooth and creamy. Scrape down the sides of the blender, replace the lid, and blend a second time. Add the remaining ingredients and pulse the dressing is just mixed. Pour into a squeeze bottle for the best drizzle effect. Chill before serving. (This will help the dressing to thicken slightly in the fridge.) Dressing will keep in the fridge for about 7 days.
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Cashew Tahini Sauce/Dressing
¼ cup tahini* (smooth)
2 tablespoons cashew butter
4 tablespoons water (plus more if needed)
2 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil
1 tablespoon agave syrup
1 teaspoon toasted walnut oil
1 small garlic clove (finely grated)
¼ teaspoon Kosher salt
Tips
This dressing is good on salads but is also good on roasted vegetables, avocado toast, power bowls; and it’s heaven over brown rice. The walnut oil is totally optional but adds a nutty flavor that deepens the taste. If you’re allergic, you can sub with avocado oil, grape seed oil, or even a lemon infused extra virgin olive oil.
Directions
In a small bowl, whisk together the tahini, cashew butter, water, lemon juice, olive oil, agave syrup, walnut oil, garlic, and salt until it’s really smooth. If the dressing seems too thick, add a little more water, about ½ tablespoon at a time, until it’s a more fluid consistency. Place in a squeeze bottle for best drizzle effect. Get creative and enjoy on top of just about any dish.