A creamy, easy as hell salad dressing that comes together faster than your roommate can wash the lettuce.
1/4 cup cashew butter, tahini, or almond butter
1/4 cup warm water
3 tablespoons lemon juice (about 1 ½ lemons)
¼ cup white wine or champagne vinegar
1 shallot, chopped (about 1/4 cup)*
1 tablespoon each: fresh chives, cilantro, and dill, chopped
1/2 teaspoon salt
pinch of pepper
1/4 cup olive oil
Add the cashew butter, warm water, lemon juice, vinegar, and shallot all into a blender or food processor and run that shit until it's all smooth. Add the herbs, salt, pepper, and olive oil and run one more time until the herbs are in little pieces and the oil is all mixed in and emulsified. Serve right away or stick that shit in the fridge to chill where it will thicken up a little as it sits. Toss it over greens (you know how to make a salad) and serve it up with our Quick Pickled Red Onions on top. Or just use it as a dip with some crudite you fancy motherfucker.
Best if eaten within 3 days because the fresh herbs start to get all sad after that
*can't find a shallot or don't even want to look? Just use a clove of garlic.
Got some less-than-fresh veggies taking up valuable real estate in your fridge? Don’t toss them in the trash, roast those bitches. Just because something’s old doesn’t mean it’s worthless so CALL YOUR GRANDPARENTS.