But there are some good salad dressings out there and one of them was developed by Kathy Salm. I've made it and tried it and love it. She tells me that all of her clients rave about this salad dressing as well. And if you like basil, then you are sure to love this salad dressing.
This salad dressing is some kind of good. And it has a lot of my favorite foods in it, which it should since Kathy is certified in plant-based nutrition by the eCornell T. Colin Campbell Center for Nutrition Studies. This salad dressing is part of a 12-week plant-based program to optimal health that she developed for people all over the country and around the world.
Here's the recipe for her salad dressing, which she has given me permission to publish.
- 1-1/2 cups raw cashews
- 1 cup water
- 1 Tbsp low sodium shoyu (I use low-sodium soy sauce instead)
- Juice from 1/2 large fresh lemon
- 1/2 box (6 oz.) organic Silken Tofu (make sure there are no soy isolates)
- 1 Tbsp nutritional yeast
- 5 medium garlic cloves
- 4 oz. fresh organic Basil, chopped
Blend cashews with liquids in a blender or food processor. Add nutritional yeast and pressed garlic. Blend again. Add silken tofu. Blend again. Add chopped basil in small amounts (by using a Vitamix, I was able to put the basil in whole and tamp it down while blending). It's ready when smooth. You can adjust the amount of garlic to suit your tastes and you can add more silken tofu or water to extend the recipe out longer. It will thicken when refrigerated.
If you have any questions about it, you might consider contacting Kathy directly at 520-403-4507. She'd love to hear from you and she can better than I tell you what ingredient substitutions or quantity changes might work for the above recipe. Tell her I said it was okay to call her.
As for me, I'll just enjoy the recipe!
J Lanning Smith