Easy Vegan Basil Avocado Dressing

Easy Vegan Basil Avocado Dressing

Those of you following me on Instagram know that I’m about halfway through a 21-Day Raw Challenge. Let me be clear that this is not a diet-- I don’t believe in dieting. This is a way for me to increase the amount of raw foods I consume on a daily basis. Eating all raw foods is completely new to me, and has seemed really daunting when focusing on the things I can’t eat. However, it’s also forced me to be really creative with the things that I can eat!

In my second and third day of eating raw, I was really craving a dressing for my salads that was creamy and full of flavor. This dressing is inspired by my love of pesto - so if you enjoy pesto, I am sure you will love this!

After some research on raw nuts, I chose to use raw cashews for this recipe and it did not disappoint. Cashews add a creamy texture and have a mild taste, making them perfect for this dressing.

I was also curious about olive oil and whether or not it was considered raw. I read a few articles that mentioned some olive oils that are cold-pressed are considered raw, but others are heated at some point during processing. I sent an email to California Olive Ranch, my personal favorite, inquiring about their process. (If you have another oil that you love, I would encourage you to do the same. The customer service folks were very helpful!) Lucky for me, the bottle on my counter is cold-pressed (never heated above 70 degrees) and made right here in California! The olive oil is 100% optional in this recipe, by the way. I have made it with and without olive oil and both versions are absolutely delicious.

Let’s get to this dressing, shall we? This is a perfect topping for salads, zoodles, or your favorite pasta. It is also a great dip for cut veggies or crackers. This recipe makes a fairly thick dressing. If you want it thinner for drizzling, just add more water (start with an additional TBSP and go from there). If you want it a little thicker, just add a little less. It’s pretty forgiving!

I hope you enjoy this dressing as part of lunch this week!


 

Easy Vegan Basil Avocado Dressing
Makes about 1 cup

Ingredients

1 c basil, washed and packed
1 c zucchini (about 1 small zucchini), roughly chopped
2 TBSP raw cashews
3 TBSP lime juice (about 2 limes)
½ avocado
½ tsp sea salt
½ c filtered water
1 TBSP olive oil (optional)
Black pepper (optional)
 

Directions

Add all ingredients to a food processor and blend until smooth. Add more water to thin your dressing, depending on desired consistency. Enjoy on your favorite salad, as a condiment on your veggie burger, or with your favorite pasta dish!

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