Creamy Cilantro Cashew Dressing

We've been experimenting with a creamy cilantro dressing recipe ever since we tasted the wonderful green dressing they serve at our local vegan restaurant, the fabulous Shine Cafe.  It's been a fun and tasty challenge and though we've never really duplicated the dressing they serve, we've come up with a recipe that's pretty tasty.

This has cashews in it (plus you can add avocado if you want) so it's really satisfying and we use it on salads, over veggies (almost like gravy) and when it's thicker we dip raw veggies and toasted whole wheat pita triangles into it. We love it and we hope you'll like it too.

Creamy Cilantro Cashew Dressing

Ingredients:

1 bunch of cilantro, roughly chopped
2 handfuls raw cashews (2 oz. total)
2 fresh peeled garlic cloves, or 4 cloves roasted garlic
1 package (12 ounces) shelf stable soft silken tofu (we like non-GMO Mori-Nu)
3 Tbsp. apple cider vinegar
2 Tbsp. fresh lime or lemon juice (lime's better for this but you can substitute lemon)
1 to 1-1/2 tsp. salt (optional, to taste)
1/2 tsp. dry mustard
1/8 tsp. white pepper
1/4-1/2 cup water

Directions:
Puree all ingredients in a blender or food processor until smooth.  Taste and adjust seasonings if necessary. Adjust the amount of water you add to get the consistency you want (more water for salad dressing, less water for a dip).

Makes about a quart depending on how much water you add.

Variations (try adding one or more of these):

1 peeled deseeded avocado
1 small jalapeño pepper deseeded, inside ribs removed
1/4-1/2 tsp. chipotle pepper in adobo sauce (rinsed)
1/2-1 tsp. dried chipotle pepper powder before blending.
If you're into really spicy, by all means add more chipotle pepper.

Vegan Waldorf Salad

This is an easy to make, simply wonderful dish that you can bring to any get together and it will be loved by all.  The salad in the photo below is made with only Granny Smith apples since that's all we had at the time.  Mix and match apples to suit availability and your taste.  Golden raisins instead of brown raisins would be great in this too.

Ingredients:

1/2 cup raisins (soaked for 20 minutes, then drained)
1/3 cup vegan mayo (I make my own with silken tofu, we'll post the recipe soon)
3 Tablespoons apple cider vinegar
1 1/2 Tablespoons regular agave nectar
3 Granny Smith apples, cored and chopped into 1/2-1 inch pieces
3 Fuji or Gala apples, cored and chopped into 1/2-1 inch pieces
2 celery ribs, diced small
1 cup toasted walnut pieces

Chop the apples and celery and add to a large bowl, then whisk the vegan mayo, vinegar, and agave nectar together in a measuring cup and pour over the apples.  Add the soaked, drained raisins and toasted walnuts and stir to mix until everything is evenly coated with the dressing.  Chill in the fridge, covered, for about 20 minutes and then serve.