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Island Vinaigrette

Makes about 1 cup

Ingredients

  • 1/2 cup raw cashews, soaked in water for at least 10 minutes (65 g)
  • 2 tablespoons red wine vinegar
  • 2 tablespoons kalamata olive brine
  • 1 tablespoon lemon juice
  • 1 tablespoon coconut aminos
  • 1 medium garlic clove, peeled and left whole (1 teaspoon minced)
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon mustard powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon black pepper (about 10 turns)
  • 1/3 cup water (80 ml)

Instructions

  • Drain the cashews and discard the soaking water. Place the cashews into your blender, along with the rest of the ingredients, and blend until super creamy and smooth.
  • Store in your fridge.

Notes

This dressing thickens in the fridge.