This easy, from-scratch, anti-inflammatory salad dressing is naturally dairy-free, vegan and paleo. It's a sneaky way to enjoy turmeric, ginger, and more.
Ingredients
¼ cup raw cashews
1 tablespoon chia seeds (use white for a lighter color)
⅔ cup So Delicious Dairy Free Unsweetened Cashew Milk
1 tablespoon apple cider vinegar
1 tablespoon raw honey (use agave nectar for strict vegan)
½ teaspoon ground turmeric
½ teaspoon fresh minced ginger
½ to ¾ teaspoon curry powder, to taste (I used Trader Joe's - the full amount)
⅛ teaspoon mustard powder
⅛ teaspoon salt
⅛ teaspoon black pepper
Instructions
Place the cashews and chia seeds in a spice grinder or small food processor and grind into a powder. It's okay if it begins to clump.
Put the cashew-chia mixture in your blender with about half of the cashew milk. Blend until smooth, about 30 to 60 seconds.
Full Reading: https://www.godairyfree.org/recipes/creamy-anti-inflammatory-salad-dressing
