It’s the simple things in life, right?
Saturday night my inclination was to do what we’ve been doing a lot of lately – phoning dinner in. And I don’t mean auto-pilot doing the same ol’ same ol’ in the kitchen. I mean picking up the phone and literally dialing dinner in. I stopped myself, though, and decided to woman up. What could I make that was quick and easy?
I began by tossing a mix of farro and barley into the rice cooker (with homemade vegetable stock). I had a package of Upton’s Naturals traditional seitan in the refrigerator and grabbed that. I sautéed garlic and onion in veggie stock in a saucepan and added the seitan (which is already cooked) and reduced the heat to simmer – as in barely a flame – and added a splash of tamari. I covered the pan and let the seitan get good and tender while my grains were cooking. Soon I had this big bowl of deliciousness.
I tweeted out what I was concocting and my friend Evan replied “gluten on gluten.” You know it! I am not a celiac or even close to being a gluten-free vegan, so I don’t fear the wheat! (I have some thoughts on gluten which I will be sharing soon. Stay tuned!)
The hearty bowl lacked a vegetable, though. Sadly, the only fresh vegetable I had on hand was a head of romaine lettuce. Actually, not sad at all – I love romaine. But I wanted something colorful with a little Saturday-night-decadence to go with it.
Creamy Strawberry Salad Dressing {Vegan}
This is so quick! So easy! So good!
Ingredients
- Raw, unsalted cashews (2 handfuls), soaked for approximately 15 minutes for a high-speed blender or one hour for a food processor
- 6 large strawberries, stemmed and quartered
- 2 tablespoons rice vinegar
- Filtered water (about 1/4 cup)
Instructions
- Add first three ingredients to a high-speed blender.
- Add water, as needed, and blend to desired consistency.
Yes! That was just what I needed!
The dressing is so light and fresh – and quite obviously simple.
I had about 1.5 cups left over after dinner so I stored it in an airtight container in the refrigerator.
The next day, after sending my husband out for fresh veggies … STAT, I steamed asparagus and drizzled the Creamy Strawberry Dressing over it.
I cannot think of a better way to enjoy spring fruits and vegetables!
5 thoughts on “Creamy Strawberry Salad Dressing {Vegan}”
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This sounds wonderful, what a daring flavor combo – but perfect for spring!
The rice vinegar really makes this work with savory dishes!
I see cashews in so many vegan substitutes. I there an alternative for those with nut allergies?
Some people have success using sunflower seeds!