The secret to great dressing is high quality ingredients, starting with healthy, flavorful nut oils — the perfect base for DIY dressings that multitask.
That's why we collaborated with Chef Rachel Carr to share this round-up of plant-based dressings perfect for tossing with salads, roasted veggies, and pasta dishes along with being a great marinade for tofu, tempeh, seafood, and meat.
CREAMY CAPER DRESSING
Creamy cashews and nutty Octonuts Almond Oil blend perfectly with briny capers, garlic, and mustard for a rich, savory dressing also makes a great sauce with all kinds of dishes!
INGREDIENTS
1/2 cup Octonuts California Almond Oil
1/2 cup cashews, soaked
2 tablespoons capers
1 tablespoon caper juice
1/4 cup water + more as needed
1 clove garlic
1 teaspoon mustard
Salt to taste
1 tablespoon fresh dill, chopped
1 teaspoon lecithin (optional)
Yields 6 oz.
HOW TO
Place the Octonuts Almond Oil, cashews, capers, caper juice, water, garlic, mustard, sea salt, dill, and lecithin in a blender and puree until smooth and creamy. Will keep refrigerated for up to 2 weeks.
CARROT GINGER DRESSING
Octonuts Almond Oil provides a smooth, complementary base to the sweet carrots, savory soy, and zesty ginger that give this traditional carrot dressing an Asian twist. Try this dressing with soba salad, cabbage slaws, even citrus and chicken salad!
INGREDIENTS
6 carrots peeled and roasted
1 shallot chopped
2 tablespoons grated ginger
1 tablespoon soy sauce (substitute coconut aminos for gluten free)
1/4 cup rice vinegar
1/2 cup water
1/2 cup Octonuts California Almond Oil
Yields 16 oz
HOW TO
To roast the carrots, pre-heat your oven to 400°F. Peel the carrots, toss them in Octonuts Almond Oil, and place them on a parchment lined sheet pan. Roast in the oven for 15-20 minutes or until tender. Remove from the oven and allow to cool. Chop the roasted carrots into smaller pieces. Place the chopped carrot into a blender along with the shallot, grated ginger, soy sauce, rice vinegar, water and Octonuts Almond Oil. Purée until smooth. This with a little more water as desired and adjust the seasoning with sea salt to taste. Will keep refrigerated up to two weeks.
CHERRY WALNUT DRESSING
INGREDIENTS
Walnut oil boasts an abundance of Omega-3 and Omega-6 fats, and is delicious to boot. Try this classic vinaigrette, bursting with antioxidant rich cherries plus sherry vinegar and zesty Dijon mustard, complemented perfectly by rich and nutty Octonuts Walnut Oil. It works year-round with all kinds — the sweetness of the cherries and creamy walnut oil wake up even the plainest greens! We love it tossed in salads topped with roasted walnuts and fresh, seasonal fruits.
8 oz frozen cherries, thawed
1/2 cup sherry or red wine vinegar
4 tablespoons coconut sugar
1 tablespoon dijon mustard
1 clove garlic
1/2 cup Octonuts California Walnut Oil
1 pinch black pepper
1/4 teaspoon sea salt
Yields 16 oz
HOW TO
Place the cherries, red wine vinegar, coconut sugar, mustard, and garlic into a blender. Purée until well combined and the start to slowly add the walnut oil while the blender is running on low. After all the walnut oil has been incorporated, add the black pepper and sea salt and adjust seasoning to taste.
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