Sweet and Savory Creamy Vegan Sunshine Dressing is the Perfect Pairing for Al Fresco Spring Meals at Home
We’re all doing our part to keep one another safe in the midst of COVID-19, which means patio season 2020 has a decidedly more hang-out-in-the-backyard vibe than years’ past. Lots of us are taking the extra time at home to hone our healthy cooking skills in between take-out meals from our favorite local spots. As spring truly arrives, we’ve got the perfect accompaniment to your next al fresco meal—Sunshine Dressing made with JOI cashew nutbase and our favorite Burlap & Barrel New Harvest Tumeric.
Our vegan Sunshine Dressing is fresh, flavorful, and just the right blend of savory and sweet. Drizzle on top of a hearty entrée salad filled with nuts and seeds, use it as ‘glue’ for a hearty roasted veggie sandwich, or dip with grillables of your choice (we suggest portabella caps, eggplant steaks, or for you meat eaters, chicken breasts). Staying home isn’t bad, right?
Here’s the recipe for JOI and Burlap & Barrel’s Sunshine Dressing:
What’s In It:
Makes 1 cup of dressing
2 ½ TB JOI cashew nutbase
½ tsp Burlap & Barrel New Harvest Turmeric
½ tsp curry powder
½ TB dijon mustard
1 clove garlic
2 TB apple cider vinegar
1 carrot, cut in chunks
½ cup neutral oil, such as grapeseed
1 tsp honey (or more to taste)
1 tsp fine sea salt
½ tsp freshly ground pepper
Pinch red pepper flakes (or more to taste) **Optional
½ tsp fish sauce (use vegan if you prefer) **Optional
2 TB water (or more to thin)
How It’s Made:
- Place all ingredients other than oil and water into blender bowl.
- Start to blend or mix, slowly pouring in oil.
- Continue to blend. Adjust seasoning to taste and add water until dressing is smooth and reaches desired consistency.