Tag Archives: dressing

Asian Salad Dressing

5 dates
3 tablespoons rice vinegar
1 tablespoon soy sauce
1 tablespoon tahini
1 clove garlic
1 green onion
3/4″ piece of ginger
1 chili pepper
1/4 cup water
1/4 cup cilantro

Place all ingredient in a blender and blend until smooth.

★★★★★ 5 out of 5 stars—Best ever!

Bold, yet smooth, this dressing is sure to compliment your next bowl of chopped cabbage and mixed vegetables. Try this over a steaming bowl of brown rice for a unique take on a satisfying entrée rice bowl.

Spinach Salad Dressing

1 clove garlic
1 cup dates
¼ large onion
¼ cup apple cider vinegar
1 medium apple, cored
½ cup cashews
4 tablespoons prepared mustard
½ teaspoon salt (optional)
½ teaspoon pepper
1 cup water

Blend all ingredients together in a high powered blender on high to make a smooth dressing. Add more water to get desired consistency. Makes 3 cups.

★★★★★ 5 out of 5 stars—Best ever!

I worked long and hard on this one. I was craving an old fashioned, sweet spinach salad dressing for some fresh greens but the old recipes I had access to called for granulated sugar—up to one cup in a single recipe! The dates fill in for the sweetness in this gem. Prepared mustard has a good amount of sodium per serving on its own, however, once the dressing is prepared, a little goes a long way which minimizes the sodium intake per serving, overall. Cashews replaced oil and gave it the substance needed for the dressing to hold together without separating. Although I have not tried it yet, I would bet the farm that this would make an excellent coleslaw dressing as well. Score!

Gingered Beet & Fennel Salad

3 large beets, trimmed & halved
1/2 cup fresh orange juice
1 teaspoon chia seeds
1 1/2 tablespoons golden sherry
2 inch piece of ginger, finely grated
1 teaspoon ground coriander
Shredded Romaine lettuce or other greens of choice for lining plate
2 bulbs fennel, trimmed, cored, and thinly sliced
1/3 cup sliced almonds, lightly toasted

Steam beets until tender. Drain well and cool to room temperature. When cool, peel and slice into 1/4 inch wedges.

While the beets are steaming, make the dressing: Whisk together orange juice, chia seeds, sherry, ginger, and coriander. Let sit for several minutes and whisk again. The chia seeds will thicken the dressing.

Line four plates with lettuce and top with beets and fennel. Drizzle with dressing, top with almonds and serve. Serves four.


★★★★★ 5 out of 5 stars—Best ever!

While the idea of this much ginger in a dressing may seem like a bit much, the sweetness of the beets helps to balance out the bold flavors in this recipe. Enjoy this as a first course or have it as a light stand-on-its-own meal.

Garlic Goddess Dressing

3 cloves garlic
4 green onions
½ cup fresh parsley
2 tablespoons tahini
2 tablespoons nutritional yeast
1 tablespoon miso
1/3 cup water
2 tablespoons freshly squeezed lemon juice
1 teaspoon powdered dulse

Put the garlic, green onions, and parsley in a food processor and pulse to chop them up. Then add the remaining ingredients and blend until very smooth. Scrape down the sides a few times with a rubber spatula.


★★★★★ 5 out of 5 stars—Best ever!

Talk about a great dressing! The fresh, powerful flavors in this recipe will ignite your tastebuds. Isa Chandra Moskowitz’s original recipe, Green Goddess Garlic Dressing, inspired this Nutritarian version. You can view the original version here: http://www.bigcityvegan.com/blog/food-and-drink/vegan-green-goddess-garlic-dressing.

Chipotle Ranch Dressing

½ cup cashews
¾ cup water
1 tablespoon lemon juice
1 teaspoon apple cider vinegar
2 teaspoons dulse
2 cloves garlic
½ teaspoon granulated onion
¼ teaspoon pepper
1 chipotle pepper (canned) with a bit of the sauce
¼ cup dates
2 green onions, finely chopped
¼ cup parsley, finely chopped
¼ cup cilantro, finely chopped
1 tablespoon fresh basil, finely chopped (or ½ teaspoon dried)
¼ teaspoon oregano
¼ teaspoon thyme

Combine the first 10 ingredients in a blender and blend until smooth. Transfer to a bowl, add the remaining ingredients, and stir. Refrigerate for a couple of hours and stir before serving.

Chipotle Ranch Dressing

★★★★★ 5 out of 5 stars—Best ever!

With the spicy kick from the chipotle pepper and the real cream feel of the blended cashews, this dressing may fool you into believing that you’re eating something sinful. Quite the contrary; all of the ingredients, with the exception of the chipotle pepper, are raw and whole. Needless to say, it’s all good for you. The one chipotle chili pepper called for in this recipe has less than 75 mg of sodium and a trace amount of oil (.5 g) for the entire recipe. When there is little time to throw together a fanciful mix of salad ingredients, drizzle this Chipotle Ranch Dressing over a simple wedge of iceberg lettuce and it will make it come to life.

Nutritarian Mayo

7 ounces tofu (1/2 block)
¼ cup cashews
1 ½ tablespoons lemon juice
¼ teaspoon apple cider vinegar
¼ teaspoon onion powder
½ teaspoon prepared mustard
¼ teaspoon miso
1 clove garlic

Place all ingredients in a high speed blender and blend on high until smooth and creamy. Store in a glass container and refrigerate for up to two weeks. #aspiringnutritarian

Nutritarian Mayo

★★★ 3 out of 5 stars—Liked it

Of all the vegan mayos on the market and the countless homemade versions online and elsewhere, this is certainly the one I like the most. It’s hard to beat a traditional mayonnaise with its rich, tangy goodness, but while living the Nutritarian lifestyle, this is the one that stands out among the rest. If you happen to come across an ETL-friendly mayo that is worthy of four or even five stars, please send it my way. This recipe was inspired by many recipes on the internet and in cookbooks, notably by ‘The China Study Cookbook’ by Leanne Campbell, PhD and Susan Voisin at fatfreevegan.com.