Asian Peanut Dressing

My homemade version of peanut dressing! It is free of corn starch, corn syrup, and refined oils. Delicious on Lolo’s Kale Salad or other salads and a great apple or carrot dip. This would be really good with a cabbage & apple slaw – on my short list of recipes to try!

Ingredients

  • 6 Tbsp extra virgin olive oil
  • 6 Tbsp rice wine vinegar
  • 5 Tbsp natural peanut butter (I strongly recommend Krema or fresh ground PB!)
  • 3 Tbsp soy sauce
  • 1/2 tsp Worcestershire sauce <– spelled correctly on the first try, YEAH! (Disclaimer: Worcestershire is NOT vegetarian as it does have anchovies in it. I don’t know that there is a great alternative since it is pretty complex, so maybe just omit it if you don’t eat fish.)
  • 2 Tbsp brown sugar (or 1 1/2 Tbsp agave nectar)
  • 1/4 tsp ground ginger
  • 1/4 tsp garlic powder

Directions

  1. Add all ingredients to a blender or into an immersion blender-safe container.
  2. Blend until thoroughly mixed.
  3. Chill in refrigerator in an airtight container.
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Cashew Cream

01323f5a9dd11d51966f9287ea3ac1082679b9d218A versatile and handy cream substitute – great for vegans, lactose allergies, and just for switching things up once in a while! I love that I can scale this recipe to make exactly enough cream for a recipe. It’s a great way to avoid opening a can of coconut milk, using a couple tablespoons of it, and letting the rest go to waste.

I always use cashew cream in my Chocolate Chili Macaroons, and I’ve also used it in quinoa risotto in lieu of heavy cream. Store in a sealed container and it will keep in the fridge for a few days!

Ingredients

  • 3/4 cups raw unsalted cashews
  • 1/2 cup cold water
  • juice from 1/2 of a lemon (about 2 Tbsp)

Directions

  1. Add cashews, water, and lemon juice to a food processor or blender.
  2. Blend until a thick puree forms. Scrape down the sides of the bowl one time to catch any small cashew pieces trying to jump out of the way!
  3. Store in the fridge in a sealed container.