Cashew Mustard Dressing
Recipe: #23698
May 05, 2016
Categories: Cashew Nut, One-Pot Meal, Easter, Gluten-Free, Heart Healthy, Kosher, Low Cholesterol, No Eggs, Non-Dairy, Vegetarian, Salad Dressing, more
"Lately the family has been on a bit of a health kick, I found this recipe by Annabel Langbein and it is really good. This is a lovely light salad dressing, with no added oils. The nuts give a lovely creamy flavour to the dressing. It will keep for a week to 10 days stored in an airtight jar in the fridge. This recipe makes approx. 1 1/2 cups."
Original is 1 serving
Ingredients
Nutritional
- Serving Size: 1 (231.2 g)
- Calories 413.8
- Total Fat - 32.5 g
- Saturated Fat - 6.3 g
- Cholesterol - 0 mg
- Sodium - 1204.7 mg
- Total Carbohydrate - 26.2 g
- Dietary Fiber - 3.3 g
- Sugars - 4.4 g
- Protein - 11.5 g
- Calcium - 50.8 mg
- Iron - 4.7 mg
- Vitamin C - 14.3 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Place all the ingredients in a food processor and process to a smooth sauce mix.
Step 2
Thin with a little extra water if desired to reach your preferred consistency. Store in a jar in the fridge for up to 2 weeks.
Tips
No special items needed.
0 Reviews
You'll Also Love
