Worth keeping a creamy dressing. If given the choice between a creamy dressing or vinaigrette, I’ll choose creamy every.single.time. I think it has something to do with the lettuce leaves and veggies coated in a thin layer of creamy dressing that does something for me.

Like this creamy cashew dressing for example.

I was working on a recipe that I wanted to drizzle a creamy, nutty dressing over top. Instead of reaching for peanut or almond butter, I grabbed cashew [which is basically the new PB incase you didn’t know 😉 ] and whipped this dressing up in no time.

To cook this creamy cashew dressing gather;

1/4 cup creamy cashew butter
a clove of garlic
kosher salt
olive oil
1/2 a lime for some zip

Even if it is a sad, pathetic looking lime like mine is.

To start, on a bowl, add the cashew butter, the juice of 1/2 of that scraggily lime, drizzle in a tablespoon of olive oil and season with a pinch kosher salt, to taste.

Then stir until the dressing is smooth. Adding in a little hot/warm water until thinned out to a consistency you prefer. You can always zap it in your microwave to thin it out a little bit more.

And that’s it my friends! Creamy, dreamy and SO darn flavor-packed! Extremely STRAIGHTFORWARD and ready to go in only a few minutes. Simply serve drizzled over your go-to salads or veggie-loaded buddha bowls and/or roasted veggies and dig in!