I made the dressing not knowing what I would use for the salad ingredients, but I’m happy that I found this Cucumber Caesar Salad Dressing combination and I wanted to share it with you right away.
I decided to try this dressing because my daughter likes Caesar salad dressings.
And I enjoy cucumbers, especially when I can find really great tasting ones. That usually means a trip to the Farmers Market though. Yet, sometimes I find that the mini packaged cucumbers taste good too. Yet, the best cucumbers I’ve ever had were those that I grew in my own garden. I wish you the best in finding some good cucumbers for this salad.
Caesar Salad Dressing
1/4 cup raw cashews
1/8 cup raw pine nuts, or raw sesame seeds (I didn’t have either, so I used tahini paste.)
3 TBSP freshly squeezed lemon juice
1 clove garlic
1 tsp miso paste (I used a mellow white. See note* below.)
1/2 tsp sea salt
1/2 tsp kelp granules (I used powdered kelp.)
1 tsp honey, or liquid sweetener of choice
1/4 cup of water (I added more for a thinner version.)
1 TBS extra virgin olive oil, optional (Omit for oil-free version).
Mix all the ingredients in a small food processor or in a blender until smooth.
*Note about miso paste:If miso paste is kept in the freezer it will last for at least a year. It never freezes solid, so it’s easy to measure out what you need as you need it.
SERVE: I served over a salad of sliced cucumbers, split cherry tomatoes and chopped celery. I will definitely make this Cucumber Caesar Salad again in the near future (like tomorrow).
It is so YUMMY! It’s quick and easy. I hope you will try it soon.
I have been sharing this cheese sauce for about 6 years now. I always make it when we are having Tex-Mex food or having a pot-luck type dinner with friends. Everyone is always amazed at how great it tastes. Pairs wonderfully with crunchy tortilla chips. I don’t miss cheese at all. (Side note: I quit cheese about 8 years ago and haven’t had a cold, the flu or even seasonal allergies ever since then. Loving it!)
The original recipe (and also, the name I believe) comes from Vitamix, but I’ve made a few adjustments. I have tried recipes that use steamed potatoes (in place of potato starch) and carrots and even onions, but this one is my favorite. Here is my go-to recipe.
1 cup water
1 ½ TBS lemon juice
¼ cup pimentos , canned or jar OR use 1 roasted red pepper, peeled (of course, you can roast a red pepper over an open flame or broil in the oven)
½ cup raw cashews (or almonds)
1 tsp onion powder
¼ cup nutritional yeast
1 ½ tsp sea salt
1 ½ cups boiling water
2 TBS potato starch (or tapioca starch) mixed with 1/4 cup cold water
Optional Add-ins: Taco seasoning, salsa, jalapenos, etc.
Notes prior to getting started:
1 – I suggest soaking the cashews and definitely the almonds if you do not think that your blender can thoroughly blend the nuts without leaving crunchy bits in the mixture. I always remove the brown hull/skin when using almonds, or I buy them already removed (blanched almonds).
2 – As an alternative to raw cashews and raw almonds, you could try raw nut nutters. ( I haven’t personally tried this option, just a suggestion.
3 – I have been successful with substituting almond flour in place of using almonds and substituting cashew flour in place of cashews – in both instances, I was satisfied with the outcome.
4 – I sometimes substitute green chiles for pimentos. This allows the cheese sauce to appear more creamy white instead of being tinted red by the pimentos.
Place all the ingredients except for the boiling water and potato starch mixture into the Vitamix.
Set machine to 1, turn on quickly increasing speed to 10, and then to High.
Blend for 3 – 7 minutes until steam forms and you can see it coming from the lid’s vent.
Meanwhile, boil water on the stove-top
Reduce speed to 7, remove plastic plug from the lid and add boiling water and potato starch mixture.
Continue to blend until thickened, usually no longer than 1 minute.
Blender Plus Stove-top Directions:
Place all the ingredients except for the boiling water and potato starch mixture into the blender.
Meanwhile, boil water on the stove-top in a saucepan
Once you have a well-blended “cheese” mixture, add it to the saucepan along with the boiling water, bring back to almost boiling temperature.
Reduce the heat under the saucepan and slowly pour in the potato starch mixture while continuing to stir until thickened.
I had just bought a new bunch of cilantro and I removed all the stalks and leaves that were loose because I didn’t want them to go “bad” at the bottom of the jar. (This is how I keep my herbs fresh in the fridge.) So I was left with a bunch that I wanted to use up in a hurry. I decided to make an alternative to the cheese topping for the variety of plant-based tacos that I eat very often – so I searched the internet looking for a cilantro sauce. This was the first to appear. I found it at The Baking Fairy’s website (see below), but here is my recipe. I think next time I will definitely try fresh garlic (1/2 to 1 clove) and fresh onions (1/8 inch slice), yet this recipe is still a good one.
1 cup soaked cashews
1/4 cup cashew milk (or any unsweetened nut milk, I used almond milk)
1/4 cup or more of cilantro (packed tightly)
1/4 cup of lime juice
1/2 jalapeno (I only had jalapeno juice from my homemade pickled jalapeno peppers)
3/8 – 1/2 tsp garlic powder
3/8 – 1/2 tsp onion powder
3/8 – 1/2 tsp sea salt
a little pepper is also a nice addition
Add all ingredients except for the nut milk to a blender and blend.
Add nut milk as needed until you get to your desired consistency.
The original recipe for this sauce was found at https://www.thebakingfairy.net/2017/05/sofritas-tacos-cashew-cream/.
I had a mango and a red bell pepper and recall making a dressing out of the two a while back. But this time, I added a few more ingredients. Then end result is a dressing that reminded me of Catalina Dressing, but this one is Oil-Free.
Catalina was my salad dressing of choice when I was a child and likely when I was also a teen. Of course it was from a bottle and one that is a very popular salad dressing brand. (OKAY, I feel a bit uncomfortable sharing that, but there are really more healthy options…such as the one I’m about to give you below.)
Granted, my salad as a child only consisted of cucumbers, tomato and iceberg lettuce. Yeah I guess, it’s a good start for anyone, but I finally learned that I love all vegetables and now I rarely eat a salad made of only 3 vegetables. Okay…enough of reminiscing about my childhood, here is the recipe. Ingredients: 1 small mango (Ataulfo mangos are the perfect size) 1/4 of a small to medium red bell pepper 1 TBS apple cider vinegar (use lemon juice instead for Sadkhin Diet) 1 clove garlic, small 1 – 2 inch piece of zucchini or cucumber (if more liquid is desired) salt to taste (approx 1/8 tsp, optional)
Other possible add-ins:These are optional add-ins that are similar to most recipes that you will find online for Catalina Dressing.
Honey (if you need it sweeter, but Ataulfo mangos are usually very sweet)
If you want/need the extra “good” fat, add some extra virgin olive oil
Tomato slice or 1 tsp tomato paste
Onion slice or onion powder
Dash of paprika
Directions: Blend all the ingredients together in a high-speed blender, such as a Vitamix. Use as desired.
I just poured it all on top of my salad and dug in. YUMMY!
Recently I prepared three cabbage salads for the Grand Opening Event of Sadkhin Houston. Sadkhin is a weight loss program that doesn’t require any special foods, just mainly fresh fruits and vegetables.
One highly recommended vegetable for the Sadkhin Diet is raw cabbage. Also, since the diet suggests having no more than three vegetables/fruit combinations in each dish, we created the following cabbage salads for client sampling. (Note: Herbs, most spices, onions and garlic may be used freely. Also allowed are lemon juice and honey.)
1 large head of green cabbage
1/2 – 1 pound of carrots
1 – 2 green onions, thinly sliced
1/4 – 1/2 bunch of cilantro (about 1/2 cup, packed) For dressing, whisk together juice of 1 1/2 lemons (about 1/4 cup) and 1 lime, 1/2 of small jalapeno (seeds removed), 1/2 tsp cumin, salt (about 1/2 – 1 tsp) and a dash of granulated garlic, cayenne and honey to taste Optional: Add a fruit – mango would be good in this one also.
Apple Slaw 1 large head of green cabbage 3 -4 kale leaves, thinly sliced 2 medium Granny Smith apples For the dressing, whisk together juice of 1 1/2 lemons (about 1/4 cup), 1/4 – 1/2 tsp ground mustard, 1/2 tsp dried dill, salt (about 1/2 – 1 tsp) and honey to taste
Asian Slaw 1 small head of green cabbage 1 small head of purple cabbage 1 – 2 green onions, thinly sliced 1 – 2 Ataulfo mangos, diced small 1/2 tsp fresh ginger juice (or 1/2 tsp dried ginger spice) 10 leaves of fresh mint For the dressing, whisk together juice of 1 1/2 limes (about 1/4 cup – also can add lime zest if you like) about 1/2 – 1 tsp salt and honey to taste
I also put together an Italian oil-free salad dressing. (Simply omit the apple-cider vinegar and possibly use more lemon juice to make this oil-free dressing Sadkhin Diet compliant.)
Lately, this has been my “go to” morning smoothie to “get going”.
Ingredients: 2 cups water 1/2 avocado 1 stalk celery 2 TBS nut butter 2 Medjool dates 1 TBS hemp protein 1/2 frozen banana (or add a couple of ice cubes) 1 scoop green “super food” powder
Directions: Add all ingredients to a high speed blender. I use a Vitamix – it’s my favorite. Options: 1. Use fresh vegetable/fruit juice or coconut water in place of water 2. I’ve been using organic cashew butter, but I also like almond butter. Almonds are the only alkaline nut and, by the way, cashews aren’t actually nuts. 3. Use different fruits such as blueberries, mangos, pineapple in place of a banana 4. Add even more “green power” by adding fresh leafy greens (spinach, kale, salad mixes) – you might want to add a a little more liquid if you do.
Below are the results from a calorie counting program.
Calories: The calculations show 574 Calories. I need all the “healthy” calories I can get. But, if you want less calories, start my removing the nut butter before any avocado.
This morning it took me a while to get around to preparing my first meal around 11 am. I had already had 32 ounces of water (mixed with barley green powder and 1/2 of a lemon which has now become my regular morning routine.) But at this hour of the morning, I felt like I wanted more than just juice. So I mixed together this quick smoothie.
You can use frozen pineapple, mango* and/or blueberries which are easy to find in the frozen food section of the grocery store these days. Actually, I purchase most of my blueberries frozen because that’s almost the only way I find organic berries. But I prefer fresh pineapple and fresh mango, especially the Ataulfo mangos that are plentiful in the beginning of summer time.
This recipe will make 28 – 32 ounces and can easily be doubled.
1 – 2 cups of pineapple (slices or chunks, and any of its juices)
5 mint leaves
1 cup blueberries
*High FODMAP food – remove from ingredients to achieve a Low FODMAP recipe.
Juice oranges (I used a manual juice press)
Peel and remove seed from mango
Toss all ingredients into a high speed blender (I use my all-time favorite, the Vitamix)
I added a handful of greens (kale & spinach are my favorite).