This Ingredient Swap Is Making Our Salad Dressings Taste Better Than Ever

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This Ingredient Swap Is Making Our Salad Dressings Taste Better Than Ever
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And a creamy, spicy dressing recipe to get you started

and swapped some of the oil with blended nuts creates a toasty, rich dressing that's unbelievable creamy—no dairy necessary.The recipe uses deeply toasted cashews in place of half the oil along with fiery chile flakes, funky-savory fish sauce, a hint of honey, and a shot of bright rice vinegar. Make it vegan if you wish by swapping honey for maple syrup and fish sauce for soy sauce, but don’t skip the deeply toasted nuts.

If you’re working with raw cashews, start by tossing one cup of nuts with two teaspoons of oil and a half teaspoon of salt, then roast at 325°F until fragrant and darker in color. It should take about 15 minutes, at which point your kitchen should smell toasty and delicious.Then blend whole thing together with warm water, vegetable oil, and garlic until it’s smooth and pourable. It should only take a minute or two—I whipped up this dressing at 11 p.m. on a Wednesday and had no regrets.

This cashew dressing is powerfully flavored, so it stands up to sturdy chicories, roasted vegetables, and whole grains. Serve it over awith radicchio and roasted sweet potatoes, or hold back a few tablespoons of water to make a savory dip for crudités. Or, if you’re me, skip the pleasantries and dip some stray carrots straight into the blender. It might not be a salad , but it’s definitely delicious.

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