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Macadamia-Dill Dressing
Prep: 15 minutes/ Yield: 1 3/4 cups; 8 servings
The creamy texture and rich taste of macadamia butter makes an delightful dairy-free salad dressing or dipperfect for parboiled vegetables or tossed green salads. Look for unsalted, unsweetened macadamia nut butter in natural foods stores. To economize, substitute cashew or cashew-macadamia butter. Nut butters spoil rapidly at room temperature, so refrigerate the jar after opening.
Ingredients:
1/2 cup raw or lightly toasted, unsalted, unsweetened macadamia nut butter
1/2 cup warm filtered water
3/4 to 1 teaspoon finely ground, unrefined sea salt or 1 1/2 to 3 tablespoons white, yellow, or mellow (not brown) miso paste
1/4 cup cold filtered water for dressing (omit for dip)
3 tablespoons raw apple cider vinegar or 1/4 cup lemon juice
1/4 cup minced scallions (green onions) or 1 tablespoon freeze-dried onion flakes or shallots
2 tablespoons minced fresh dill or 2 teaspoons dried
2 tablespoons minced fresh chives or 2 teaspoons dried
1 teaspoon wet or dry mustard
2 garlic cloves, minced or pressed, optional
1/2 teaspoon lemon pepper, optional
1. Don't discard the oil on the top of a new jar of nut butter. Process the contents of the jar in a food processor, Vita-Mix, blender, or large suribachi (Japanese ridged mortar) with a wooden (or wooden pestle) until smooth. Return the mixture to the original jar, and refrigerate the unused portion.
2. Dissolve salt in warm water and mix with nut butter until smooth. If using miso, add after nut butter. Add remaining ingredients and blend until smooth, stopping to scrape the sides of the bowl or blender with a spatula.
3. Pour into an impeccably clean wide-mouth jar. Cover and refrigerate for at least 4 hours, until thick, before serving. Use within 2 weeks or freeze in jars with 1-inch of headspace.
1/4 cup: 135 calories, 2 g protein, 5 g carbohydrate (1 g fiber), 12 g fat, 17 mg calcium, 173 mg sodium
Variations
* Replace onion, dill, chives and garlic with Spice Hunter Deliciously Dill blend (dried onion, dill, lemon peel, ginger, garlic, and chives), or use a similar blend made by Frontier Herbs.
* Cashew-Dill Dip/Cashew-Macadamia Dill Dip: Add 1/3 cup macadamia or cashew-macadamia butter to the original recipe in step 2 above.
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