Raw Vegan Zesty Lemon Salad Dressing10
The weather has been absolutely gorgeous in Melbourne this week. I have been seizing the opportunity to sit out in the sunshine with a plate of raw foods and a glass of lemon water. I thought I would take advantage before the weather turns and I am rugging up with a bowl of soup! You know my partiality for raw shredded salads. Needless to say, my food processor has been getting a work out this week; and I have opened more cabbages and bunches of kale than usual! I just can’t go past a bowl of shredded vegetables splashed with a generous drizzle of olive oil, multiple squeezes of lemon juice, and pinch or two of Celtic sea salt. But when the cream dreamer in me longs for something a bit richer, I can’t go past this quick and easy vegan salad dressing.
Once again, my beloved cashew comes to the rescue, saving me from a dip in the dairy trough that I know will make me sick. And, of course, no salad of mine would be dressed correctly without inviting some gorgeous olive oil and lemons to the party. Oh, and I must not forget the garlic! Once again, a few simple fresh ingredients save the day, and will have any raw vegan salad dressed to impress. I use this raw salad dressing all the time – for raw vegan coleslaws, vegan green salads, or drizzled on raw or steamed vegetables. Either way, this raw salad dressing is a winner. It is gluten free, dairy free, egg free and soy free. If you are looking for fantastic Vitamix recipes or blender recipes this vegan salad dressing is a phenomenal.
I have supplied a basic salad dressing blend that will satisfy most palates. But honestly, I let my taste buds dictate my perfect blend. Of course, that depends on the salad, the time of year, and my general mood. You know that I am a tart at heart, so I always squeeze in a lot of lemon juice. Often, I will toss through some extra olive oil, lemon juice and Celtic sea salt to taste at the end – in order to get the balance just right. I am also partial to lots of garlic, so I tend to be quite heavy handed with that too. But as healthy and cleansing as raw garlic is, we all know how anti-social it can be! As my mother constantly reminds me, whenever she samples my blends.
As with all of my other quick and easy recipes -- just blend and taste. Keep adding in more garlic, lemon juice and salt until you get your perfect blend. Another thing to mention is the olive oil. I always use really good quality first cold pressed extra virgin olive oil, because I like the deep rich flavour and nutritional benefits it adds to raw salads. You might find that a bit too overpowering and opt for a lighter, fruitier olive oil. Always use cold pressed oils for raw salads. You will get a creamier consistency if you have a high speed blender such as a Vitamix. But this vegan salad dressing tastes gorgeous when made with any blender. You might have a slightly crunchier texture. But it is not going to matter once you mix it through your salad.
Blend up this raw salad dressing for your next meal and you won’t be disappointed. It is absolutely delicious!
*Note: for alkaline or Body Ecology diets use raw blanched almonds.
Raw Vegan Zesty Lemon Salad Dressing
- 1 cup organic cold pressed extra virgin olive oil
- 1/2 cup raw soaked cashews or blanched almonds for alkaline or Body Ecology
- 4 cloves of fresh organic garlic
- The juice of 1 lemon – or more to taste ( I always use more)
- pinch of Celtic sea salt or Himalayan salt
- Throw everything in your blender (I like to use a Vitamix) and puree until smooth and creamy.
- Add in more lemon juice, garlic and salt to taste until you reach your perfect blend. Dress and Devour!
Piggy Cooking Tips
selecting and storing raw cashews
“Raw” cashews are widely available in pre-packaged bags as well as bulk bins. Always purchase from a supplier where there is a high turnover to ensure freshness and quality. Look for plump cashews that are uniform in colour. Avoid the limp and shrivelled ones. Cashews should smell nutty and sweet. If they have a sharp or bitter smell they have gone rancid. To preserve the precious oils, store cashews in a sealed glass jar in the fridge for up to six months. Always soak cashews before using to remove the enzyme inhibitors and make them more digestible.