Recipe adapted and pictures from Alexandra Stafford (alexandracooks.com)
Prep time: 15 minutes
Yield: 2 cups, recipe can be halved but consider making full amount as it will keep for weeks in fridge
· 1 cup cashews (roasted salted or unsalted)
· 1/2 cup olive oil (or any other neutral oil like vegetable oil)
· 1/3 cup unseasoned rice vinegar
· 1 – 1.5 teaspoons crushed red pepper flakes (1 teaspoon will not make this spicy, use 1.5 if you like a kick)
· 1.5 teaspoons fish sauce
· 1.5 teaspoons honey
· 1 garlic clove
· Salt to taste
Note: To make the dressing vegan, use sugar or maple syrup in place of the honey; omit the fish sauce. You may want to up the vinegar to taste.
To make the dressing: Place the cashews, oil, vinegar, red pepper flakes, fish sauce, honey, garlic, and a pinch of salt in a food processor or blender for 30 – 60 seconds or until mostly blended. Slowly stream in 2/3 cup water. (If making this with the intention of using as a dip, start with 1/2 cup water.) Blend until smooth. Taste. Adjust flavor to taste with more salt or vinegar. Stream in more oil if the dressing is too thin. Dressing should be creamy, smooth, and pourable.
Zuzh up your salad!
Vegetarian: add charred/broiled broccoli, beets and/or carrots
Non-vegetarian: add soppresata or salami