THOUSAND ISLAND DRESSING
First of all, where did this name come from? Oh, yeah…here. Apparently, it’s still unclear as to who actually came up with this recipe. Secondly, I did not like the looks, much less the taste of this traditional recipe that came from a bottle labeled by a certain large food corporation who shall remain nameless. Most importantly, here is my delicious and easy to make recipe adapted from Nouveau Raw.
Total time: 4-6 minutes (if not soaking the cashews)
Makes about 2 1/2 cups
- 1 cup raw, unsalted cashews, either soaked in water for 2+ hours, or microwaved for 3 minutes
- 1/2 cup sun-dried tomatoes, rehydrated in 3/4 cup warm water
- 1/4 cup water
- 4 Tbsp lemon juice
- 2-3 Medjool dates, pitted
- 2 Tbsp vegan Worcestershire (I use Annie’s)
- 1 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp chili powder
- 2 Tbsp raw apple cider vinegar
- 1/4 cup red onions, chopped
- 1/2 cup sweet pickle, chopped
- After soaking the cashews, discard the water and place in a high-speed blender.
- Rehydrate the sun-dried tomatoes by placing them in enough hot water to cover and soak for 10 minutes or until soft.
- Add the water, lemon juice, dates, onion powder, chili powder, garlic powder, Worcestershire and vinegar. Blend until really creamy. This can take 1-3 minutes, depending on your blender.
- Add the sun-dried tomatoes with the soak water, and blend long enough to break down the tomatoes into small flecks.
- Transfer to a medium sized bowl and stir in the finely chopped onions and pickle.
- Store in a tightly sealed container in the fridge for up to 2 weeks.