This is on high-rotate in our kitchen right now. Creamy, tangy & smooth, this dressing is gorgeous on a crisp salad, but my favourite is pouring it liberally over roast vegetables. Cashews form a creamy, protein-kick base, while the zingy lemon cuts through and perfectly complements the rich tahini. Nutritional yeast adds a seriously savoury element. The picture above is a tiny trinity of pink-hued roast roots – purple kumara (or sweet potato), sweet soft yams and red-skinned spuds. The natural sweetness of the yams & kumara is such a lovely combo with the lemony dressing.
¼ cup raw cashews (buying them in pieces is cheaper than whole!)
2 Tbsp tahini
4 Tbsp lemon juice
1 Tbsp nutritional yeast (also known as nooch)
1 tsp salt
1 Tbsp olive oil
½ cup water
In a bullet or grunty blender, blitz all ingredients until super smooth. Have a taste, and add a touch more salt or lemon if desired. Yum! Store it in the fridge – it will thicken up and need a good stir, or possibly a dash of water, before using.
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