Sometimes, a recipe will take weeks, maybe even months, and occasionally years to perfect. You’ll start off with an idea, or a vague notion of what might work. And you play around with it, tweaking it here and there, until finally you end up with what you dreamed up all those many days ago….
That isn’t what happened here.
(To jump straight to the recipe, Click Here!)
I was pottering around my kitchen, making a batch of cashew cheese… I’d already used the mixture to make the cheeses, and used some of the leftover mixture to coat some veggies for roasting (so delicious!), and yet I still had some left, begging to be used up. I’m normally not a fan of salad dressings. I find the salad leaves perfectly nice as they are, no need to drown them in oils and vinegars. But for some reason that day, I had a sudden urge to create a creamy dressing. Not just a creamy, cheesy dressing though. Something herby, perhaps fruity…
I remembered some blueberries I had lurking in the freezer, begging to be used. And so, inspired by some Green Goddess dressing I read about several months back, in a matter of minutes this new creation was born..
Purple Goddess Dressing.
I was actually pretty surprised at how bright, and vibrant this dressing turned out! I expected once I added the herbs, the colour would become muted. But surprisingly it did nothing to alter the wonderful purple hue.
I enjoyed this dressing on a salad of mixed greens, figs, radishes, courgette and roasted broccoli, with a baked sweet potato.
This was fantastic.
Sweet, savoury, creamy, cheesy, tangy…
It also makes a great dip for potato wedges 😉
Give it a try and let me know what you think! I hope you love it as much as I do <3
Purple Goddess Dressing
By September 2, 2013Published:
- Yield: Just over 1 cup
Creamy, herby, fruity salad dressing
- 1/2 cup Cashew nuts Soaked for at least 3 hours
- 1/2 cup Blueberries
- 1/4 cup Fresh Parsley
- 1/4 cup Water approximately
- Pinch Salt
- Generous Pinch Black Pepper preferably freshly cracked
- 2 Tbs Lemon Juice
- 1 Clove Fresh Garlic
- 1 Tbs Olive Oil Extra Virgin, if you have it. But any will do.
- 2 Tbs Nutritional Yeast
- 1 Tsp Balsamic Vinegar
- First things first - You need to soak your cashews 🙂 The easiest way to do this is to cover them with water overnight. Soaking them for at least 3 hours should do though. Or if you're in a rush, cover them with boiling water for an hour. This just helps to soften them so you get a smooth dressing 🙂 If you can't soak them, don't fret. The texture just might be a little different.
- Once your cashews are soaked, drain them and add them to your blender with all of the other ingredients. You might want to add the water in stages, checking it now and then until you get the thickness you desire. Give it a taste, and adjust the seasonings if need be. I used blueberries in this recipe, but I'm sure any other berry would be just as nice! If you use frozen berries, be sure to thaw them a little first.
- Also, whilst I used parsley in mine, I'm sure other herbs would work too! If you used a different combination, be sure to let me know! I'd love to hear how it turns out 🙂
- Serve over salads, in sandwiches, over fresh fruit, with crudités, chips.. and just try not to eat too much of it by the spoonful 😉 Enjoy! <3