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Cashew Ginger Dressing

Yields 3 Cups

  • 3 cups raw cashews        
  • ½ cup tamari            
  • ½ cup lemon juice        
  • ¼ cup honey (more if needed) 
  • ½ cup fresh ginger        
  • 4-5 cloves garlic (minced)
  • ½ cup water    

1. Cover cashews with boiling water and leave to soften for 15 minutes.  
2. Drain, reserving water.  
3. Puree cashews, ginger and garlic in a blender or food processor.  
4. Combine and add remaining ingredients.  
5. Use the reserved cashew water to work to desired consistency,  process until pureed.
*Will keep up to two weeks in refrigerator.
**Perfect for cold salads, noodle or rice dishes!