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Let’s just face it: A creamy salad dressing is far superior to all others. But if you’re vegan or dairy-free, your options are suddenly slim. Aran Goyoaga has a found solution in her dreamy cashew cream recipe, which she transformed into a luscious dressing while cooking with us.
“The cashew dressing in this dish is one of my go-to recipes for so many dairy-free variations,” the author of Cannelle et Vanille told us when she whipped it up in our test kitchen. “You can even reduce the amount of water to two or three tablespoons to create a more spread-like consistency.” Here, combined with bitter radicchio, lentils and apples, it serves as the ultimate foil to a crunchy, crispy salad.
But don’t stop there: “It’s great in many recipes where you would use ricotta,” Goyoaga said, “like on toast with jam or even tossed with al dente pasta for a creamy vegan sauce.”
Trust us, even the biggest dairy queens will be converted.
PureWow’s Chef in Residence program invites food influencers and tastemakers from all over the world to create new recipes in our New York City test kitchen.
Ceramics courtesy of Henry Street Studio.
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