I’ve called this a dressing but it could be used as a dip or even a spread – I’ll explain more later! Sometimes I find the hardest thing is to name a recipe once I have created it. And normally once I’ve posted a recipe I have a flash of inspiration and think of another name for the dish!
Just now I seem to be a tad obsessed with lemons. I’m not sure if it’s due to Spring arriving but the smell and taste of lemons just reminds me of warmer weather and long Summer days! Lemon tea, lemon slices in water with mint or lemon juice over salads, it’s all about the lemons in my house right now!
Last week I’d prepared a lovely quinoa salad but I wanted a creamy dressing to go with it and after a wee bit of experimenting this dressing was born. After a few variations I decided this was the tastiest – when I tried it and let out an audible ‘wow’ I knew it was good! Depending on how runny you want you’re dressing depends on how much water you add. If you want to eat this as a spread then use much less water. It’s a lovely fresh accompaniment to grilled vegetables, roast chicken or as a salad dressing
Makes just under 1 cup
-1/2 cup cashews, soaked for at least an hour preferably longer and drained
-1/2 cup water
-juice and zest of 1 lemon
-1-2 small garlic cloves, crushed
-salt & pepper to taste
How To Make
Add all ingredients, except the water to your blender. Blend until a smooth paste. You may have to stop a few times to scrape down the sides.
Slowly add the water and blend until you get the desired consistency.
Keep in an airtight container in the refrigerator for up to one week.