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Oil-free Vegan Thousand Island Dressing Everyone Will Love!

Oil-free Vegan Thousand Island Dressing

By Chef Katie Mae

Makes about 2 cups | Ready in 5 minutes | Stores 10 days in fridge

 

INGREDIENTS

  • ¼ cup cashews
  • ½–¾ cup water
  • 3 Medjool dates, pitted
  • 3 tablespoons apple cider vinegar
  • 2 tablespoons tomato paste
  • 1 teaspoon Dijon mustard
  • 1 teaspoon garlic granules
  • 1 teaspoon onion granules
  • ½ teaspoon dried rosemary
  • pinch of allspice
  • 1 cup unsweetened low-sodium pickles, chopped (or raw cucumber)

 

DIRECTIONS

  1. Add all of the ingredients, except the pickles, to a high powered blender. Blend until the cashews are smooth and creamy.
  2. Add the pickles and pulse a few times, just enough so you have an even consistency, but so there are little pieces of pickle that will give the dressing more texture.
  3. Transfer dressing to an airtight container and store in the fridge.
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