Oil-free Vegan Thousand Island Dressing
Recipe by Katie Mae
Makes about 2 cups | Ready in 5 minutes | Stores 10 days in fridge
¼ cup cashews
½–¾ cup water
3 Medjool dates, pitted
3 tablespoons apple cider vinegar
2 tablespoons tomato paste
1 teaspoon Dijon mustard
1 teaspoon garlic granules
1 teaspoon onion granules
½ teaspoon dried rosemary
pinch of allspice
1 cup unsweetened low-sodium pickles, chopped (or raw cucumber)
- Add all of the ingredients, except the pickles, to a high powered blender. Blend until the cashews are smooth and creamy.
- Add the pickles and pulse a few times, just enough so you have an even consistency, but the there’s little pieces of pickle that will give the dressing more texture.
- Transfer dressing to an airtight container and store in the fridge.