Ingredients & Method
2 cups of cashew or coconut based yogurt, I used Forager
1/4 cup olive oil
1/4 cup of apple cider vinegar or lemon juice
2 cloves garlic
salt and fresh ground pepper to taste
Blend with an immersion (hand held) blender or in a traditional blender. I made this dressing inside the actual yogurt container so I used my new Cuisinart immersion blender which made it so much easier and less messy. Immersion blenders makes pureeing soups, making dressings and sauces easier simply because you can either use the container that comes provided or puree directly in the pot.
Serve as a dip, dressing or sauce for any/all salads, roasted veggies or proteins. I'm eating this salad of mixed greens, roasted tofu (tofu, avocado oil cooking spray & sea salt roasted at 375 for 50 minutes) and raw pecans with a heavy dousing of cashew yogurt sauce. Mm..
Why cashew yogurt?
Nondairy products are all the rave. From milks to cheeses to yogurt. It's pretty endless what you can do with nuts/seeds. Just make sure to go for the unsweetened brands. Cashew milk (from which the yogurt is made) is loaded with nutrients, including unsaturated fats, protein, vitamins, and minerals. Cashew milk contains heart-healthy unsaturated fats, potassium, and magnesium — all of which may help prevent heart disease. Its antioxidants may lower your risk of retinal damage, age-related macular degeneration, and cataracts. Cashews are rich in vitamin K, a nutrient vital to blood clotting. Thus, it may help you maintain adequate levels. Certain compounds in cashew milk may help with blood sugar control in people with diabetes, but more research is needed. Either way, the benefits are many and the taste is divine!