Since I’ve re-created this old recipe of mine with cashew nut cream instead of soy cream, the lettuce plants in the garden are struggling to keep up with my appetite for fresh salad.
The cashew nut cream adds a little sweetness and the garlic gives it the extra kick and healthy goodness – I just LOVE it!
To make enough dressing for a big bowl of salad you’ll need:
1/4 cup (50g) cashew nuts soaked with 1/2 cup water
1 garlic clove
1/2 teaspoon salt (not needed if you mince the garlic with a garlic-press)
1/2 teaspoon freshly ground black pepper
2 teaspoon whole grain mustard
3 tablespoon balsamic
5 tablespoon olive oil
Chop the garlic fine or mince it, then place in a small bowl and sprinkle the salt over it.
Use a teaspoon to mash it up until it becomes a paste.
Add the mustard, balsamic and pepper; stir well to combine.
Then add the olive oil and stir until it is well mixed.
Blend the cashew nuts with the 1/2 cup water until they are a fine cream.
Pour the cashew cream into the small bowl and rinse the blender with a little more water, adding it to the bowl as well.
Add the juice of the 1/2 lemon and give it a final stir before enjoying it with some fresh lettuce.