Cashew Mustard Dressing
Nuts create this creamy dressing with no need for oil or cream. It’s wonderful on my Spring Watercress Salad, and you can use the same handy method to make satay sauce or Indian-style dressings using any combo of nuts and curry spices.
Annabel Langbein Media
- Prep time:
- 5 mins
- Makes:
- ¾ cup
- ½ cup roasted cashews
- 1 tbsp seed mustard
- 2 tbsp lemon juice
- 1 tsp honey
- ½ tsp salt
- about ½ cup water, to thin
Place all ingredients in a food processor and whizz to a smooth sauce. Thin with a little extra water if desired to reach your preferred consistency. Store in a jar in the fridge for up to 2 weeks.
This recipe is from my book The Free Range Cook: Through the Seasons
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