Creamy Anti-Inflammatory Salad Dressing or Sauce

• Produce

  • 1/2 tsp Ginger, fresh

• Condiments

  • 1 tbsp Honey, raw
  • 1/8 tsp Mustard powder

• Baking & Spices

  • 1/8 tsp Black pepper
  • 1/2 tsp Curry powder
  • 1/8 tsp Salt
  • 1/2 tsp Turmeric, ground

• Oils & Vinegars

  • 1 tbsp Apple cider vinegar

• Nuts & Seeds

  • 1/4 cup Cashews, raw
  • 1 tbsp Chia seeds

• Other

  • ⅔ cup So Delicious Dairy Free Unsweetened Cashew Milk

Found on godairyfree.org

Ingredients

• ¼ cup raw cashews
• 1 tablespoon chia seeds (use white for a lighter color)
• ⅔ cup So Delicious Dairy Free Unsweetened Cashew Milk
• 1 tablespoon apple cider vinegar
• 1 tablespoon raw honey (use agave nectar for strict vegan)
• ½ teaspoon ground turmeric
• ½ teaspoon fresh minced ginger
• ½ to ¾ teaspoon curry powder, to taste (I used Trader Joes - the full amount)
• ⅛ teaspoon mustard powder
• ⅛ teaspoon salt
• ⅛ teaspoon black pepper

Directions

• Place the cashews and chia seeds in a spice grinder or small food processor and grind into a powder. Its okay if it begins to clump.
• Put the cashew-chia mixture in your blender with about half of the cashew milk. Blend until smooth, about 30 to 60 seconds.
• Add the remaining cashew milk, vinegar, honey or agave, turmeric, ginger, curry (to taste), mustard, salt, and pepper. Puree for about 60 seconds more, or until nice and smooth. Taste, and adjust seasonings, if desired.
• For maximum thickening and to let the flavors meld, chill for 30 minutes, and then briefly blend or whisk before pouring atop your salad. Can be gently heated and served with steamed vegetables, if desired.