Thousand Island Dressing

• Vegan
• Gluten free
• Paleo

• Produce

  • 1/4 tsp Dill, dried
  • 1/4 tsp Garlic powder
  • 1/2 tsp Onion powder
  • 1/4 cup Sun dried tomatoes

• Refrigerated

  • 3/4 cup Almond milk, unsweetened

• Condiments

  • 1 tbsp Lemon juice
  • 1/2 tsp Maple syrup, pure
  • 1/4 cup Relish, sweet

• Baking & Spices

  • 1/4 tsp Paprika
  • 1 Pepper, fresh ground
  • 3/4 tsp Sea salt

• Nuts & Seeds

  • 1/3 cup Cashews

Found on veganhuggs.com

Description

Ingredients

• 1/3 cup cashews, soaked in water 2-4 hours (*See note)
• 1/4 cup sun-dried tomatoes (soaked in hot water for 10 minutes to rehydrate)
• 3/4 cup unsweetened almond milk (or any plant-based milk) (*See note)
• 1 tablespoon lemon juice (sub apple cider vinegar)
• 1/2 teaspoon pure maple syrup
• 3/4 teaspoon sea salt
• 1/2 teaspoon onion powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon dried dill
• 1/4 teaspoon paprika
• Fresh ground pepper, to taste
• 1/4 cup sweet relish

Directions

• Rinse cashews and discard soak water. Place in blender.
• Drain soaked sun-dried tomatoes and place in blender.
• Add almond milk, lemon juice, maple syrup, spices, salt & pepper. Blend on high for 2-3 minutes, until creamy and smooth. Scrape down sides as needed. Taste for seasoning and add as needed.
• Transfer to a small bowl and stir in the sweet relish. Serve immediately or store in fridge for 5-7 days. Enjoy!

Nutrition