Creamy cashew and lemon dressing
Lemon and honey added to a creamy cashew paste makes a delicious dressing and versatile enough to be used in anything from burger to a salad.
All I am going to say is you got to make this. This dressing hits all the right notes. Its zesty, lemony, sweet and creamy. Drizzled over my 3 ways corn salad or oven baked sweet potato chips makes it absolutely irresistible.
A healthier and tastier than store bought dressing, this cashew and lemon dressing can be made in a jiffy and stays for 4-5 days in the fridge.
Recipe Card
Creamy cashew and lemon dressing
Recipe Rating
AUTHOR
Hema B Kathrani
CUISINE
International
PREP TIME
5 min without soaking
COOK TIME
0 min
SERVINGS
makes 1 cup
Author: Hema B Kathrani | Cuisine: International | Category: Accompaniments
Prep Time: 5 min without soaking | Cook Time: 0 min | Servings: makes 1 cup
Lemon and honey added to a creamy cashew paste makes a delicious dressing and versatile enough to be used in anything from burger to a salad.
Ingredients
- For cashew paste:
- ½ cup cashew
- ¼ cup water
- 1 tsp lemon zest
- 1 ½ tbsp lemon juice
- 1 tbsp honey
- 3 tbsp thick yogurt
- Salt and pepper to taste
Method
- Soak cashew in ¼ cup of warm water for 30 minutes.
- Grind the cashew in a smooth paste with only 2 tbsp of cashew water.
- Remove the paste in a bowl.
- Combine the cashew paste with lemon zest, lemon juice, honey, thick yogurt.
- Adjust the seasoning.
- Serve it immediately or chilled.
Notes
- You can even soak cashew overnight in room temperature water and use it the next day.
- If you are in a hurry, place cashew in hot boiling water for 15 minutes and use.
- You can substitute yogurt for heavy cream.
- If you want your dressing to be more liquidy, you can adjust the consistency by adding the remaining cashew water.
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