Recipe by Chef Michael Williams
Raspberry Cashew Vinaigrette
- Prep time 10 mins
A very tasty dressing with a healthy fat profile, this is a great one to keep in your repertoire!
- 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.
- Puree the dressing until smooth and then serve with your favourite salad ingredients.
- 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.