This quick and easy recipe is perfect for whole food plant-based cooks who do not add oil to dressings. It tastes great with a Thai style salad of greens with bean shoots, shredded red cabbage and fresh coriander.
INGREDIENTS
- Half a large naval orange, in sections
- 30g of raw unsalted cashews
- 1 tsp crushed garlic
- 1 tsp minced fresh ginger
- 1 tsp tamari sauce (or soy sauce)
- 1 tsp rice wine vinegar
- Enough water to achieve desired consistency. (approx 2 tablespoons)
METHOD
- Put the orange segments and cashews in a food processor and pulse till the nuts are broken up.
- Add the ingredients except the extra water so you can measure that out at the end to achieve the consistency you prefer.
- Whizz until creamy then add a little water.
