Creamy lemon dressing –Are you looking to elevate your salads with a delicious and creamy dressing? Look no further than this Creamy Lemon Rosemary Salad Dressing. It’s perfect for adding a burst of flavor to your greens, and what’s better? It’s dairy-free! Let’s dive into the delightful recipe that will become a staple in your kitchen.
Creamy Lemon Rosemary Salad Dressing
This dressing is not only creamy and rich, but it’s also packed with the refreshing flavors of lemon and rosemary. It’s simple to make and pairs beautifully with a variety of salads.
Ingredients
- ½ cup raw cashews, soaked for 4 hours in water
- ⅓ cup water
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 tablespoon fresh rosemary, finely chopped
- 1 teaspoon maple syrup (optional for sweetness)
- Salt and pepper to taste
Instructions
- Drain and rinse the soaked cashews thoroughly. Place them in a blender or food processor.
- Add the water, olive oil, lemon juice, and maple syrup (if using) to the blender with the cashews.
- Blend on high until the mixture is completely smooth and creamy. You may need to stop and scrape down the sides a couple of times to ensure everything is well mixed.
- Once smooth, add the finely chopped rosemary and pulse a few times until just combined. Season with salt and pepper to taste.
- If the dressing is too thick, you can add a little more water to reach your desired consistency.
- Transfer the dressing to a jar or airtight container and refrigerate for at least 30 minutes to let the flavors meld together.
- Give it a good stir before serving. Drizzle over your favorite salads and enjoy!
This Creamy Lemon Rosemary Salad Dressing is not just a simple accompaniment; it transforms an ordinary salad into an extraordinary experience. Make a batch ahead of time, and you’ll have a delicious dressing ready for your meals throughout the week. Enjoy the vibrant flavors and the health benefits it brings to your plate!