Description
What is a salad without an irresistible, ultra-satisfying, *POW* of flavor dressing to drizzle on top? This healthy, homemade oil-free Vegan Yum Yum Dressing fits just the ticket. Deliciously tangy undertones, velvety cashew cream, umami flavors will have you saying “yum-yum” with the first bite. It’s the dressing version of Yum Yum Sauce and the perfect addition to vegan sushi bowls or salads. It is sure to absolutely delight your taste buds, making it this week’s awesome Whip It Up Wednesday recipe. Whole Food Plant Based recipe, vegan, plant based, oil free, refined sugar free, no highly processed ingredients and gluten free.
Ingredients
- 1/3 cup raw cashews
- 1 teaspoon organic maple syrup
- ½ cup water
- 1 Tablespoon rice vinegar
- 2 teaspoons ume plum vinegar
- 1 ½ teaspoons tomato paste
- 1 teaspoon white miso *
- ¼ teaspoon sweet paprika
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon sea salt (+/-) *
Instructions
- In a small bowl, cover the raw cashews in boiling water, set aside to soak for 20 minutes.
- In the meantime, measure out all your remaining ingredients and set aside.
- After 20 minutes, drain the cashews and discard the water, then add the cashews and all the remaining dressing ingredients into a high-speed blender and emulsify until smooth.
- Taste test the dressing and add more seasonings, if needed.
Notes
*Ume Plum Vinegar: Ume Plum Vinegar is perfect for this recipe as it has that deliciously tangy flavor which complements the sweetness of the maple syrup. There really isn’t a great substitute for it. We’ve tried other vinegars with this recipe, and we have found that ume plum vinegar is an essential ingredient. It is relatively inexpensive. We use it quite frequently and it worth requesting it from your local grocery, or ordering off of Amazon in our humble opinion.
*Miso: We used Miso Master Organic Mellow White Premium Lite Miso, Certified Gluten Free. Miso really lends itself to balancing flavors when you don’t use oil. You can also substitute with chickpea miso for a soy free version.
*Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
*Serving: Makes approximately 1 cup of dressing.
*Storage: Refrigerate and use within 5 days.