Cashew-Almond-Orange Dressing (high raw)

I found an orange when I was cleaning out my refrigerator last week (that’s how I stumbled upon mushrooms and whipped up a gravy) and kept it on the counter as I made beans, porridge and chili.

Finally I spied a big container of raw cashews and I knew what to do with the orange!

JL’s Cashew-Almond-Orange Dressing
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More intuitive (un)cooking! Use as much or little of each ingredient…it’s your dressing!

Ingredients

  • Handful of cashews, soaked for 20 – 30 minutes
  • Handful of almonds, soaked with cashews
  • 2-3 T sesame seeds
  • Clove of garlic
  • Juice of one orange
  • Agave, to taste
  • Iodized sea salt, to taste
  • Filtered water, to desired consistency

Instructions

  • Drain almonds and cashews and toss them into a high-speed blender with all other ingredients (except water).
  • Blend, adding water to desired consistency.
  • Taste to determine if you want more agave or sea salt.
  • Enjoy!

Now that it’s getting colder I really do like to have something warm with a meal and I’m trying to eat 50/50 raw at each meal.   I enjoyed a small bowl of red bean chili (I mixed in some cooked red quinoa) with my salad.

Why the boring plastic serving bowls? Because this is real life, people, and I took pictures in the cafeteria on campus, where I enjoyed my lunch.

I absolutely love this dressing.  It clung to the veggies and was a nice sweet balance to my spicy chili.  A new staple to keep in the fridge!

12 thoughts on “Cashew-Almond-Orange Dressing (high raw)”

    1.  Thanks, Suzi! That was a really simple stovetop chili. Stewed tomatoes, veggie stock, red beans (cooked in the pressure cooker) and half a bag of Trader Joe’s frozen root veggies!

  1. love the idea of orange almond cashew… and the phrase ‘intuitive (un)cooking! and I’m happy to know that I am not the only one who finds inspiration from the hidden ingredients in the fridge!

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