Nutmeg Notebook Creamy Balsamic Dressing
A no oil creamy dressing that doesn't use cashews! It's become a very popular recipe with our subscribers!
Ingredients
- 1 box or can of cannellini beans no salt added rinsed and drained either a 13.4 oz box or 15.5 ounce can
- 1/2 cup balsamic vinegar *
- 4 Medjool dates - pitted depends on how sweet you like it - you could use less or more
- 4 teaspoons Dijon Mustard or no salt added mustard
- 1 cup unsweetened plant milk
- 2-3 teaspoons Garlic & Herb no salt seasoning or you could use 2 fresh garlic cloves Use Mrs. Dash
Instructions
- Mix all the ingredients together in a high power blender like a Blendtec or Vitamix until smooth and creamy. It thickens after chilling in the fridge.
- If you have a regular blender you might try soaking the dates in warm water to soften them so they will blend better.
- I keep it for 5 days in the fridge no problem. Some people tell me they freeze some of it and then when they need more they thaw it out.
- You can sub date syrup for the dates but remember that the fiber in the dates helps the dressing thicken up.
Notes
*For a slaw salad I suggest you use the white balsamic vinegar - Trader Joe's has a good one and other stores also sell white balsamic vinegar. The lighter color looks better on a slaw. The white balsamic is a lighter flavor but it still makes a yummy dressing.
If you prefer to not use dates you can try using Napa Valley Naturals Grand Reserve Balsamic which is sweeter and thick and skip the dates all together.
Ginger Orange Balsamic: Use white balsamic vinegar, make the regular recipe plus add 1 tablespoon white chia seeds, 1 - 2 teaspoons fresh ginger minced or to taste, 1 orange peeled. Can add fresh Thai basil, cilantro or mint to taste.
Creamy Asian Balsamic variation: For an Asian flare try adding some fresh ginger to taste and 1/2 to a whole peeled orange or a cup of pineapple or mango in the blender, blend until smooth and creamy.
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