If you’re in the mood for a creamy vegan dressing that is stacked with flavour and fresh herbs, here’s the one for you!

I swore off of buying store bought salad dressings years ago when I was studying Nutrition and learning about the critical aspects of consuming good quality oils. Now I find that if I ever cave and buy a good looking bottled dressing, out of ease or because they nagged me with their clever advertising, more often than not, it’s deeply disappointing and I am quickly reminded that blending my own is truly the best way to go (healthwise and flavour-wise).

Here’s a beautiful dressing to inspire you towards more homemade dressings and to add to your Spring roster! I find that this dressing is so deeply delicious and rich in flavours that the salad itself doesn’t need much: leafy mixed greens, shredded carrots/beets, and some fresh sprouts and you’re all set!

Green Garden Dressing

1/2 cup cashews, soaked overnight
1 clove garlic, minced
1/3 cup each fresh dill and parsley, packed
1 lemon, juiced
2 tsp apple cider vinegar
1/3 cup olive oil
1/3 cup water
1/2 tsp salt
1/2 tsp dijon mustard
Fresh pepper

Place all ingredients in your blender and combine until smooth.

We all look for that golden sauce that will boost and brighten a dish, especially when fresh herbs are in season and widely available. This is an easy to whip up pesto with no extra steps of toasting or soaking, that is creamy and smooth and can act as a dip, a sauce, or even a dressing. Oh and it’s rich in flavour, bright in colour, and can uplift a wearied soul in one mouth full!
We’ve been eating it by the spoonful over here - I like to spread it on a rice cake or cracker for a quick snack and my son likes it on toast. As a meal, I would serve this pesto alongside some roasted veggies, as a pasta or gnocchi sauce, over top of baked yams, tossed with roasted cauliflower, or with a piece of fish or chicken, if that’s your style.
Any way you like it, be sure to gobble it up while basil is abound and throw a few jars in your freezer for a fresh hit during the colder months.

Easy Vegan Cashew Pesto

1/2 cup cashews
3 Tbsp hemp hearts
3 cups fresh basil, packed
3 cloves garlic, minced
3 - 4 Tbsp Nutritional Yeast
Juice of 1 large lemon (1/4 cup)
1/2 tsp sea salt
2 - 4 Tbsp unsweetened almond milk

Place all ingredients in your food processor and blend until smooth (this will take several minutes). Store in a glass jar for 5 - 7 days in the fridge or for 1 - 2 months in the freezer.

If you make this pesto, be sure to let me know how it turns out in the comments below! Or better yet, post a pic on IG or FB and give me a tag 😊