Cashew and Red Bell Pepper Dressing for Kale recipe

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Ingredients

1 cup raw cashews
2 tablespoons extra-virgin olive oil
1 clove garlic, minced
1 red bell pepper, diced
2 tablespoons lemon juice
1 ½ tablespoons sriracha hot sauce
1 tablespoon water
1 tablespoon nutritional yeast
1 ½ teaspoons salt
8 ounces kale leaves, or more to taste

Nutrition Info

307 calories
carbohydrate: 20.8 g
cholesterol: : -
fat: 23.2 g
fiber: 3.5 g
protein: 8.5 g
saturatedFat: 4.1 g
servingSize: -
sodium: 1355.9 mg
sugar: 3.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Rinse cashews and soak in a jar with enough water to cover for at least 6 hours.

  2. Heat olive oil in a small skillet over medium-low heat. Add garlic, cook and stir until fragrant but not browned, about 1 minute.

  3. Place soaked cashews, red bell pepper, lemon juice, sriracha hot sauce, 1 tablespoon water, nutritional yeast, and salt in a blender. Scrape cooked garlic and olive oil mixture into blender. Blend until smooth and creamy dressing forms, 1 to 2 minutes.

  4. Toss kale together with dressing in a large bowl until evenly coated.

Recipe Yield

4 servings

Recipe Note

Creamy, spicy, tangy, amazing kale dressing for salad or chips! This dressing can easily make any kale hater a new kale lover! Vegan and clean-eating friendly. Toss on kale for salad or toss and bake for cheesy chips.

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