Cashew Butter Vinaigrette – a simple rich vinaigrette that’s so good, you’ll end up licking the spoon! It can be put together in 5 minutes flat.
A vinaigrette or vinaigrette dressing is a sauce made typically of oil, vinegar, and seasonings. The simple rule for a vinaigrette is to mix 1 part vinegar/lime juice (acid) to 3 parts oil whisked together to create a stable emulsion.
Classically, a vinaigrette is used in various ways other than just as a salad dressing. The French use it as a cold sauce and a marinade. I even use it as a dip with carrots or celery.
Cashew Butter Vinaigrette
Cashews Butter is made from ground roasted cashews. It helps emulsify the oil just like mustard in a traditional vinaigrette.
The fat in cashew butter is unsaturated and very heart healthy. It contains half the amount of sugar than peanut butter and are an excellent source of magnesium that is essential for regulating your metabolism. While the fat is beneficial to your health, keep the consumption to about 1 or 2 tablespoons per day. Refrigerate after opening the jar or make your own
How to make Cashew Butter at home?!!!
Roast raw cashews in the oven at 400 degrees for about 10 minutes, or until fragrant and toasty. Combine 1 Cup of roasted Cashews and 1 Tablespoon coconut oil or vegetable oil in a food processor or Vitamix and grind until it is smooth resembling Tahini sauce. Keep refrigerated. Will keep for 2 months.
Make the Fennel, Escarole, Persimmon Salad with this vinaigrette.
Cashew Butter Vinaigrette is a simple rich vinaigrette that’s so good, you’ll end up licking the spoon! It can be put together in 5 minutes flat.
- 1 Tablespoon Cashew Butter
- 2 Tablespoon Red Wine Vinegar
- 6 Tablespoon Extra Virgin Olive Oil
- 1/4 teaspoon Salt
- 1/8 teaspoon Freshly ground Black Pepper approx: 3 turns of the pepper mill
- 1 Tablespoon Parsley (hacher) finely chopped
Melt the cashew butter slightly in the microwave oven for 20 seconds to soften it.
Combine all the ingredients in a mason jar and shake vigorously until a nice smooth emulsion form or whisk together the ingredients in a large bowl.
Stir in the parsley.
Stays fresh, refrigerated, for a week.