It does not always be cream-based. Here are three alternatives. Store in a covered glass jar in the refrigerator for up to 3 days.
3 Tbs. (45 ml) organic yogurt
2 Tbs. (30 ml) olive oil
1 tsp. (5 ml) organic honey
ground pepper to taste
1. In a small jar, add the yogurt, oil, and honey. Shake.
2. Season to taste.
I. Yogurt Dressing
Yogurt gives a tangy and rich taste. Nonfat organic yogurt has a lighter taste than organic Greek yogurt, which is good dressing for dips. Optionals: spices, herbs, Tbs. (15 ml) pumpkin seeds oil in place of olive oil for nuttiness.3 Tbs. (45 ml) organic yogurt
2 Tbs. (30 ml) olive oil
1 tsp. (5 ml) organic honey
ground pepper to taste
1. In a small jar, add the yogurt, oil, and honey. Shake.
2. Season to taste.
II. Cashew-Cumin Dressing
Organic cashews puree makes a healthy vegan recipe for salad dressing. For a thicker dressing, add a few more organic nuts to the bowl or spoonful of cooked organic beans
1/2 cup (100 g) organic raw cashews
1/4 cup (60 ml) boiling water
1 tsp. (5 ml) organic honey
1/4 tsp. (50 g) ground cumin
black pepper to taste
1. In a blender, purée the cashews, water, honey, and cumin until smooth.
2. Seasons to taste.
III. Feta-Basil Dressing
It makes a great summer dressing. Then too, feat and basil dressing is good all year around!
1 1/2 cups (300 g) crumbled feta
1/2 cup (120 ml) organic plain yogurt
3 Tbs. (45 ml) olive oil
zest from 1 organic lemon
1/4 cup (50 g) basil
optional: (dairy-free) milk for thinning
1. In a food processor or blender, add the feta and yogurt, 15-20 pulses to combine.
2. Add the oil and zest, blend about a minute.
3. Thin with few spoonfuls of milk if desired.
4. Add the basil and pulse until mixed in a coarse, about 10 pulses.
-modified Salad Days
