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Recipe by Chef Michael Williams
Michael Williams

Raspberry Cashew Vinaigrette

  • PREP 10 mins

A very tasty dressing with a healthy fat profile, this is a great one to keep in your repertoire!

Ingredients

Directions

  1. Drain the water from the cashews and place them into a food processor or blender along with the raspberries, olive oil, vinegar, honey and spices.
  2. Puree the dressing until smooth and then serve with your favourite salad ingredients.

Variations

  • If you don’t have a blender or food processor, you can try using a potato masher to mash the raspberries and cashews and then whisk together the remaining ingredients.
  • This dressing is quite thick (especially after being refrigerated), so you can add ¼ cup of water to the recipe if desired.

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Reviews on "Raspberry Cashew Vinaigrette" (3)

  1. April 10, 2021
    How long will this dressing last in the fridge?

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