Ingredients
- 1/2 cup (75g) raw cashews
- 1/2 cup (120g) water
- 6 tablespoons (90g) ketchup
- 1 tablespoon (15g) fresh lemon juice
- 1–2 tablespoons (10–20g) raw finely diced white onion
- 1/4 teaspoon regular paprika
- 1/4 teaspoon dried mustard
- 1/4 teaspoon fine salt
- 2 tablespoons (20g) sweet pickle relish (reserve 1 tablespoon to stir in after blending)
Instructions
- If not using a high-speed blender, soak raw cashews in water for 8–12 hours, then drain and rinse.
- Add all ingredients—except 1 tablespoon of sweet pickle relish—to a high-powered blender or food processor.
- Blend on high until completely smooth and creamy, scraping down the sides as needed.
- Pour the dressing into a bowl or jar and stir in the reserved tablespoon of pickle relish for texture.
- Optional: Add a pinch of cayenne pepper for a spicy kick.
- Serve immediately or refrigerate until chilled. Use as a salad dressing, dip, or sandwich spread.
Notes
- Yields about 1½ cups of dressing.
- Store in the refrigerator for up to 1 week in an airtight container.
- Can be frozen; thaw in the fridge overnight and whisk before serving.
- For a smoother texture, always use a high-speed blender or soak cashews thoroughly.
- Great on salads, veggie bowls, burgers, and sandwiches.
- Prep Time: 10 minutes
- Category: Appetizer
- Method: Blending
- Cuisine: American
- Diet: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 93
- Sugar: 5.2 g
- Sodium: 275 mg
- Fat: 5.9 g
- Saturated Fat: 1.2 g
- Unsaturated Fat: 4.7 g
- Trans Fat: 0 g
- Carbohydrates: 9.5 g
- Fiber: 0.6 g
- Protein: 2.3 g
- Cholesterol: 0 mg
