Very fast and super easy to prepare, this dressing will quickly become one of your favorites. The slight sweet taste of cashews balances very well with the apple cider vinegar, so the fresh and citrusy flavor of cilantro can shine. And as a bonus it is vegan.
Cilantro, also known as coriander, is a kind of all or nothing herb, since for some people it tastes like soap. There is even a holiday to celebrate its dislike, the 24th of February is the date of the international “I hate Coriander day”. For those that don’t appreciate it, you can replace the cilantro by parsley or mint leafs or use a combination of the three therefore masking the cilantro taste. The result is always delicious.
When I created this dressing I was thinking of a salad dressing, but it is creamy and thick enough to be eaten as a dip with corn tortillas, seed crackers or crunchy vegetables. It is also scrumptious to put on tacos. Keep this recipe in mind for when you are entertaining.
Cilantro can help detoxify the body from heavy metals, it also contains enzymes that can lower blood sugar levels. Consuming cilantro might offer neuroprotection since studies found that the herb reduced symptoms of cognitive diseases such as Alzheimer and Parkinson. It also has a cooling effect and it is a source of vitamins A,C and K. One quarter of a cup will provide 16% of your daily value of vitamin K.
For another yummy salad dressing check the Pecan Roasted Sweet Potato Quinoa Salad with Balsamic & Honey Dressing. Very gourmet!
Prep: 10 mins | Cook: 0 mins | Total: 10 mins
Ingredients
½ cup cilantro leaves and steams
1 tbsp of olive oil
2 ½ tbsp of water
2 tsp of apple cider vinegar
¼ cup of raw cashew nuts
Salt & black pepper to taste
Prep
Using a hand mixer or a blender, blend all ingredients until smooth and creamy. Enjoy!
