![]() In my quest to find the best salad dressing recipe, I searched high and low online, and the above recipe is a riff on Bon Appetit’s Spicy Cashew Dressing that I’ve adapted to better fit my tastebuds. If you’re calorie conscious, there are ways to calculate calories per serving but I’m not including that here - I tend to just use 2 spoonfuls and call it a day. But this spicy cashew dressing, because it’s made with real ingredients, delivers flavor and lasting satiety unlike dousing a salad in store bought ranch dressing. Bottled dressing is such an easy way to turn a healthy, veggie-filled salad into an absolute calorie and fat bomb. Seriously, have you ever looked at the ingredients? Most of them are wretched. The main downside with salad, though? Gross, sugary, preservative-laden bottled dressings from the store. So I’m more than happy to eat a salad for lunch most days! Of course, in the winter I may lean more towards soups or leftovers or warm up the salad topping ingredients, but those are the exception to my salad for lunch rule. I extensively meal plan for dinner, but I don’t feel like lunch has to be different and exciting. Get a whole load of nutrients in one go - we all know we should be eating more veggies, so this is one way to ensure you get a bunch!.So easy to prep ahead of time, which makes it easier to grab the Tupperwares, throw everything in a bowl in 5 minutes, and BAM you have lunch.Some people may think salads for lunch are boring and basic, but I think they’re wonderful for a few reasons: on a Wednesday and had no regrets.Tried this recipe? Let us know how it was! It should only take a minute or two-I whipped up this dressing at 11 p.m. It should take about 15 minutes, at which point your kitchen should smell toasty and delicious.Then blend whole thing together with warm water, vegetable oil, and garlic until it’s smooth and pourable. If you’re working with raw cashews, start by tossing one cup of nuts with two teaspoons of oil and a half teaspoon of salt, then roast at 325☏ until fragrant and darker in color. ![]() (Pro tip: senior food editor Chris Morocco used a similar technique to make a miso-hemp dressing for folks who don’t eat nuts.) “This dressing hits the flavor notes of a Caesar but leans on cashews for some of the fat, because blending in deeply toasted nuts is like blending in oil,” Baz says. They’re infinitely more flavorful and aromatic than their raw counterparts. Make it vegan if you wish by swapping honey for maple syrup and fish sauce for soy sauce, but don’t skip the deeply toasted nuts. The recipe uses deeply toasted cashews in place of half the oil along with fiery chile flakes, funky-savory fish sauce, a hint of honey, and a shot of bright rice vinegar. So we borrowed a trick from Gerado Gonzalez's vegan Caesar recipe and swapped some of the oil with blended nuts creates a toasty, rich dressing that's unbelievable creamy-no dairy necessary.Įxhibit A: This spicy cashew dressing, developed by senior associate food editor Molly Baz. We’ve pledged allegiance to tahini-ranch, chile crisp, and miso-mustard dressing, but even our most trustworthy vinaigrettes feel tired eventually. We’re true believers in the transformative power of a good salad dressing.
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