Five Minute “Cheesey” Dressing

Here is a version of that cheesy dressing I made for that kale salad.  NUTRIENT DENSE, B-Vitamins, Iron, Phosphorous, Lecithin, magnesium, Calcium, and lots of other greatness. EAT THIS!
5 minute nutrient-dense DRESSING RECIPE for the heaviest duty raw greens!
*GLUTEN FREE, can even be made fully raw!*I got great feedback about my cheesey dressing on my Kale/Beet/CousCous/Smokey Cheddar salad I served at my last dinner, so here is a version of it you can whip up. It’s not exactly the one I served you, because that one is still a secret while I do some stuff with it. This one will work amazing though!

“Cheesey” Dressing

1/4 cup sesame tahini
1/2 cup lemon juice (or half lemon, half red wine vinegar)
1/4 cup water
3 tbsp olive oil
1 tbsp dijon mustard
1 tbsp tamari
1 tbsp onion powder
1/4- 1/2 tsp white pepper
1/3 cup nutritional yeast
6- 8 finely grated garlic cloves
fresh dill/basil to taste
pinch of cumin
dash of mesquite essence (liquid smoke)
salt/pepper to taste

Instructions: Process in a blender or food processor. Ha! That’s it. Replace water with vegan cream cheese or mayonaise to make a creamy or more rich dressing or sauce. Use black salt for an added flavour profile, or caramelize onions and puree in place of onion powder. This is really good at disguising the taste of kale and other strong greens, with lots of adaptability.

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