Creamy Cucumber Dressing
There's still cucumbers ripening in my garden and I'm not sure how long they'll keep fruiting.
Excellent salad dressing! You know it's good when you're tempted to "test" it 10 times with a spoon!
So, I was delighted when my friend Michelle from Turquoise Barn mentioned her creamy cucumber dressing. Turquoise Barn is a unique property in the Catskills that offers vegetarian/vegan/raw meals as part of its Bed & Breakfast and/or event hosting and retreat services.
Creamy Cucumber Dressing
Ingredients:
1 large or 2 smaller cucumbers (include peel if organic; don’t use skin if you’ve got store-bought waxed ones) [I used 2 med. cukes from my organic garden, leaving the skin on, but deseeding the larger one].
1 large or 2 smaller cucumbers (include peel if organic; don’t use skin if you’ve got store-bought waxed ones) [I used 2 med. cukes from my organic garden, leaving the skin on, but deseeding the larger one].
1 small zucchini [I used 1 small yellow squash because that’s what I had]
1/4 - 1/2 cup soaked cashews
3/4 cup water (more or less depending on desired consistency - will thicken in fridge)
Juice of whole lemon
Couple of splashes of apple cider vinegar (to taste) [I used approx 1.5 TBSP]
Couple of squirts of agave nectar (to taste) [I used approx. 1 TBSP]
1/2 - 1 bunch of fresh dill [I’d run out of fresh dill so used 2 TBSP dried, divided]
1/2 - 1 bunch of parsley
Sea salt (optional)
Black pepper (optional)
Blend all ingredients except 1/2 of the fresh herbs; blend in Vita-mix (or other high speed blender), adding water as needed. Add remaining herbs and blend at medium speed. Dressing will thicken in fridge. For a thicker, creamier dressing add more nuts and less water; for a thinner, lighter dressing add more water and fewer nuts. Makes approx. 4 cups.
Excellent salad dressing! You know it's good when you're tempted to "test" it 10 times with a spoon!
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