Food Creamy dressing without oil

10:25  11 july  2020
10:25  11 july  2020 Source:   sevencooks.com

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  Cremiges Dressing ohne Öl © Provided by SevenCooks Quick info: Vegan 168 kcal Simply 20 minutes

A creamy salad dressing without oil! This is how you refine your salad in a different way. Thanks to cashew nuts, soy drink and lime juice, the fine dressing is bursting with valuable ingredients.

Quantity for 150 ml

Adjust the quantity personally

3 tbsp tahini 0.5 tsp medium hot mustard 1 clove of garlic 0.5 tsp salt 0.5 tsp chili powder 1.5 limes 40 g cashews 140 ml soy drink Preparation: Place the cashews in a mixing container. Add the soy drink and tahini and soak for 15 minutes, then grate the garlic. Squeeze lime juice. Put both in the blender jar as well. Add the mustard, salt and refine with chili powder. Finally mix at high speed until you get a homogeneous mass. Tip!

The dressing is ideal for the delicious Edamame avocado salad. But not only that, you can also perfectly round off green salads or potato salads!

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Healthy and oil -free salad dressing . This dressing was a reader request for her son who loves Italian dressing , but of course, consuming the oil Learn all of my oil -free tips at How to Cook and Bake Without Oil . Using raw cashews gives it the creamy factor and red wine vinegar and lemon

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More of it?

Are you tired of the simple vinegar-oil dressing and looking for new ideas? Blackberries can also be used to make an refined salad dressing .

Information on nutritional values ​​and allergens

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And it pairs perfectly with this grilled shrimp and lettuce salad. Below, we’ve gathered some of Justin’s tips and suggestions for making the dish. Lightly Char the Scallions and Parsley… When you grill the scallions and parsley, Justin recommends laying them across the grates crosswise so that they don’t slip through. You don’t want to over-grill them—the trick, he explains, is to quickly grill them until they just start to char so you can achieve a balance of slightly smoky flavor and fresh herb flavor.

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