Recipe by Terry Hope Romero
1/2 cup unroasted cashews
3/4 cup hot water
2 tablespoons lemon juice
1 tablespoon olive oil
4 clove peeled garlic
1 tablespoon shiro miso (white miso)
2 teaspoons Dijon mustard
1. Soak cashews in hot water for 30 minutes (or overnight, refrigerated and covered), then pour into a blender. Alternatively if you have a high power blender (like Vitamix or Blendtec) no soaking required, just pulse the cashews into a fine powder, add the hot water, and pulse again until very smooth.
2. Add the remaining ingredients and pulse until smooth. Chill the dressing in a tightly covered container until ready to use, or at least 20 minutes for the flavors to blend.
1 pound kale (ruffled, red, Lacitano, etc.)
4 cups croutons
¼ cup nutritional yeast
Layer in a jar: dressing, kale, croutons.
store everything separately for salads through the week!
A note from the Delicious TV produce department.” This is one our favorite dressings. It works great on a chopped cabbage/carrot slaw too! “