Is your resolution to eat more salad this year? Me too!
Pro tip: learn to make a few great dressings to take your salad game up a notch! The secret to a great dressing is high quality ingredients and this starts with the oils you select. Almond Oil and Walnut Oil are flavorful and healthy choices as a base for homemade salad dressings. (I love the quality and flavor of Octonuts oils in dressings and sauces.)
I decided to share a round-up of my favorite vegan dressings to help you get a head start on your wellness journey. These dressings are perfect for salads, but are also great on grilled/roasted vegetables, poultry and seafood, pasta dishes and even as a marinade for tofu, tempeh and meats like pork and beef.
*This is a sponsored post.
Creamy Caper Dressing
Creamy cashews and nutty Octonuts Almond Oil blend perfectly with briny capers, garlic and mustard to make a rich and savory dressing that can double as a sauce with all kinds of dishes! It’s a perfect healthy replacement for Caesar Dressing over crisp romaine salads, hearty roasted vegetables and even on pasta!
Carrot Ginger Dressing
Hints of soy, ginger and rice vinegar give this traditional carrot based dressing an Asian twist. Octonuts Almond Oil provides a smooth, complementary base to the sweet carrots, savory soy and zesty ginger. Try this dressing with soba salad, cabbage slaws and even citrus & chicken salad!
Antioxidant Cherry Walnut Vinaigrette
A classic vinaigrette bursting with anti-oxidants rich cherries, sherry vinegar, and zesty Dijon mustard, complemented perfectly by rich and nutty Octonuts Walnut Oil. Walnut oil is wonderful in traditional vinaigrettes! It boasts an abundance of Omega-3 and Omega-6 fats, and is delicious to boot. Try this vinaigrette on all kinds of salads year round-the sweetness of the cherries and creamy walnut oil will really wake up even the plainest greens! We love to pair it with salads topped with roasted walnuts and fresh fruits like blueberries!
- ½ cup Octonuts Almond Oil
- ½ cup cashews, soaked
- 2 tablespoons capers
- 1 tablespoon caper juice
- ¼ cup water + more as needed
- 1 clove garlic
- 1 teaspoon mustard
- Salt to taste
- 1 tablespoon fresh dill, chopped
- 1 teaspoon lecithin (optional)
- 6 carrots peeled and roasted
- 1 shallot chopped
- 2 tablespoons grated ginger
- 1 tablespoon soy sauce
- ¼ cup rice vinegar
- ½ cup water
- ½ cup Octonuts Almond Oil
- 8 oz frozen cherries, thawed
- ½ cup sherry or red wine vinegar
- 4 tablespoons coconut sugar
- 1 tablespoon dijon mustard
- 1 clove garlic
- ½ cup Octonuts Walnut Oil
- 1 pinch black pepper
- ¼ teaspoon sea salt
- Place the Octonuts Almond Oil, cashews, capers, caper juice, water, garlic, mustard, sea salt, dill, and lecithin in a blender and puree until smooth and creamy. Will keep refrigerated for up to 2 weeks.
- To roast the carrots, pre-heat your oven to 400°F. Peel the carrots, toss them in Octonuts Almond Oil, and place them on a parchment lined sheet pan. Roast in the oven for 15-20 minutes or until tender. Remove from the oven and allow to cool. Chop the roasted carrots into smaller pieces.
- Place the chopped carrot into a blender along with the shallot, grated ginger, soy sauce, rice vinegar, water and Octonuts Almond Oil. Purée until smooth.
- Mix this with a little more water as desired and adjust the seasoning with sea salt to taste. Will keep refrigerated up to two weeks.
- Place the cherries, red wine vinegar, coconut sugar, mustard, and garlic into a blender. Purée until well combined and the start to slowly add the walnut oil while the blender is running on low.
- After all the walnut oil has been incorporated, add the black pepper and sea salt and adjust seasoning to taste.
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