
Raspberry Cashew VinaigretteRecipe by Chef Michael Williams Prep time 10 mins A very tasty dressing with a healthy fat profile, this is a great one to keep in your repertoire! Ingredients ¼ cup cashews (soaked overnight) ½ cup raspberries ½ of a shallot ½ cup E.V. olive oil ¼ cup balsamic vinegar 2 tablespoons honey (optional) ¼ teaspoon salt Directions 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. 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.

Raspberry Cashew VinaigretteRecipe by Chef Michael Williams

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.