Sunday, November 8, 2009

Creamy Mixed Herb Salad Dressing

Salad seemed like the appropriate accompaniment to eggplant lasagna tonight. This dressing is a variation of the other raw cashew dressings that I have been making quite often over the last few months. Tonight I added white miso because it had worked so well in the tofu ricotta I thought I should try it in the dressing too. When I initially tried the dressing I didn’t think the miso had imparted much flavor. However as the dressing sat and the flavors married the miso imparted a nice sweetness to the dressing. When both my husband and father remarked that the dressing was particularly good tonight I knew I should post the recipe. Here is what I did.

Creamy Mixed Herb Salad Dressing
Makes almost 1 cup – 15 tablespoons


½ cup raw cashews
½ cup water
1 clove garlic
1 tablespoon white miso
¼ cup basil, fresh
2 tablespoons dill, fresh
2 tablespoons cilantro, fresh
1 pinch salt
1 pinch freshly ground black pepper


Combine everything in the blender and puree until smooth. The mixture will thicken in the refrigerator.

Nutritional Information:

Amount Per Serving
Calories - 20.57
Calories From Fat (60%) - 12.29

Total Fat - 1.47g
Saturated Fat - 0.26g
Cholesterol - 0mg
Sodium - 63.18mg
Potassium - 30.76mg
Total Carbohydrates - 1.41g
Fiber - 0.22g
Sugar - 0.26g
Protein - 0.77g


This dressing is creamy and a little sweet with a dominant basil flavor. Cilantro and dill are more background flavors. Garlic was also very mild. Next time I may add another garlic clove. Overall I thought the dressing was good and may play around with adding miso in different dressing variations in the coming months. Miso is one of those ingredients that I usually have but don’t use very often and I don’t know why that is.

Tomorrow I have a few life administration tasks to cross off my list. I am hoping to have time to work on a new seitan cutlet recipe. I want to make something that has a big bold taste similar to beef. Replicating a “white meat” has been much easier than beef. But I have avoided that for too long now so I think tomorrow is the day I tackle a beefy seitan. Wish me luck; I think I am going to need it. Talk to you all tomorrow. I hope you have a great evening.


  1. I'm the same way with the miso. I'm sure you're beefy seitan will be excellent.

  2. Debra,



    Why don't we use miso more often?

    I have tried making "beefy" seitan a few times and got frustrated so I stopped experimenting. However the hubby has be waiting for braciole since you mentioned it ... so I need beefy seitan. If you have on thoughts on flavors to try please let me know. And .... thanks for the vote of confidence.


  3. Maybe marmite or ketchup...or both? I'm also thinking of the comment you made on Shenandoah's blog about the A-1 sauce...I'm not sure what that tastes like, but I know it's typical topping for steak.

  4. Rose,

    We are on the same wavelength. So that makes me feel better. I was thinking marmite, tomato paste and worcestershire or balsamic. Additionally I thought maybe some caramelized onion and garlic pureed into the wet ingredients as well.

    A1 is an interesting idea. I will see if I can find out exactly what is in it. It tastes to me like tomato paste, worcestershire and tamarind but I am not certain. Maybe a little tamarind paste would also be good in the seitan. What do you think?


  5. That might be good; I can't tell...I'm sure anything you put together will work. The marmite, tomato paste, worchestershire sound like it would be great...I'd go with the garlic over the onions..but that's just me.

  6. Rose,

    Thanks for the collaboration. I am going to try a couple of different wet variations tomorrow before I add the gluten and make the dough.

    I was thinking of adding a touch of beet juice to make the color "beefy". I think if I keep it to a tablespoon it won't impart any flavor, just color. How important do you think color is?


  7. The beet juice is a great idea...I think the color helps it meet mental constructs/ fairly important, but not essential.

  8. Rose,

    Thanks again for the input. I feel like I have a really good starting point for tomorrow. If I like the way the seitan turns out tomorrow, I should have the braciole recipe ready by the end of the week. The beefy seitan has been the hold up.

    talk to you soon,

  9. OH, your salad dressing sounds so healthy and delicious! At first, I was wondering why you didn't have any oil or vinegar or lemon juice or sweetener??? Then, I've realized that you subbed with water and miso and the sweet taste from fresh basil, YUM! I've been in a mood of raw salad lately, I had salad with miso dressing at work 3 days in a row. I'll post it tomorrow if I have a chance. Thanks for the recipe, Alicia:)

  10. Oraphan,

    I would love to see your miso salad dressing recipe. As cold as it is I have been craving salad lately too. So .... another dressing idea would be very useful.

    talk to you soon, hope you had a good weekend,

  11. Thanks for your lovely comment about my miso dressing on my blog, Alicia. I had a wonderful weekend (Saturday at work and Sunday at my son's soccer, we ate out both days and I didn't bring my camera = I have no photos to share).

  12. Oraphan,

    Your salad dressing sounds great! I am going to try it with my salad tomorrow.



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