• Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Olives for Dinner

Recipes for the Ethical Vegan

  • About
    • Photography
    • Privacy Policy
  • Interviews
    • Why I Cook
  • RECIPES
    • Appetizers
    • Breakfast and Brunch
    • Dessert
    • Entrees
    • Reviews
    • Vegetable Sides
  • Work with Us
You are here: Home / Entrees / Salads / Raw Tahini and Cashew Dressing

September 22, 2012

Raw Tahini and Cashew Dressing

Jump to Recipe·Print Recipe

Raw Tahini and Cashew Dressing

Although I’ve never gotten too terribly excited over a salad bar or restaurant salads, I do love a big bowl of raw kale. I usually use this dressing recipe on kale salads, but recently came up with this five-ingredient, raw tahini-based recipe, which perfectly compliments the taste and texture of raw kale. This dressing is rich and creamy, and perfectly balanced out by the subtle tang of raw apple cider vinegar. This dressing is easy to whip up, transforms a raw kale salad into a robust and filling dish in minutes and will dress several salads throughout the week.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Raw Tahini and Cashew Dressing

RAW TAHINI AND CASHEW DRESSING


  • Author: olivesfordinner.com
  • Yield: 1 cup dressing
Print Recipe
Pin Recipe

Ingredients

  • 3/4 cup raw cashews (dry or soaked overnight)
  • 3/4 cup raw tahini
  • 2 tsps raw apple cider vinegar
  • 1 cup water
  • 1/4 tsp salt
  • raw kale, washed and dried and ripped into bite-sized pieces

Instructions

  1. Grind the cashews in a small food processor until very crumbly, about a minute. Add in the rest of the ingredients and process until smooth, about a minute more.
  2. To make the salad, place washed and dried kale pieces into a large prep bowl. Douse the kale with some of the dressing, then stir it around in the bowl in a circular motion. Serve immediately.
  3. This also makes a great coating for kale chips. Place the coated kale into a food dehydrator set at 130 degrees for 8 hours.
  4. Store leftover dressing in a glass container. It may be kept in the refrigerator for up to a week.

If you made this recipe ...

Tag @olivesfordinner on Instagram and hashtag it #olivesfordinner ... thank you!

Raw Tahini and Cashew Dressing

Filed Under: Salads, Sauces Tagged With: cashews, Chinatown finds, garlic, kale, tahini

Reader Interactions

Comments

  1. Sue/the view from great island says

    September 22, 2012 at 7:32 pm

    This looks amazing, I can think of a million uses for that dressing!

    Reply
  2. Karen Agreda says

    September 23, 2012 at 7:40 pm

    Looks so amazing! Can't wait to try!

    Reply
  3. LittleMonsterx14 says

    September 24, 2012 at 1:15 am

    mmmm this look amazing!

    Reply
  4. VeggieAmanda says

    September 24, 2012 at 2:06 am

    I love tahini and cashews! Great combination!

    Reply
  5. Scissors and Spice says

    September 24, 2012 at 2:20 am

    Oooh! That looks super yum!

    Reply
  6. Betty Morgan says

    September 25, 2012 at 10:54 pm

    Excellent photography! Congratulations! Kale is very filling and the dressing you've creating sounds like a great match. Will give it a try this week.

    Reply
  7. Bridget @ The Road Not Processed says

    September 26, 2012 at 3:06 am

    argh! this looks awesome. I must make it asap, definitely would taste yum on a plethora of dishes…

    Reply
  8. Becky says

    September 30, 2012 at 2:49 pm

    This dressing looks great! Definitely going to try this soon. I love home made dressings, thank you ^_^

    Reply
  9. Mandee says

    October 1, 2012 at 7:39 am

    Mmmm, that dressing looks delicious!

    Reply

Leave a Reply to Becky Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

Primary Sidebar

Meet Erin

Hi, I'm Erin! I love creating original and delicious vegan recipes and sharing them here. I cook and photograph food with my husband Jeff in Boston. Read More…

  • Bloglovin
  • Email
  • Instagram
  • LinkedIn
  • Pinterest
rouxbe
vegnews olivesfordinner

Stay Updated

Don’t Miss These!

Mattie's Vegan Butter

Mattie’s Vegan Butter

Deep-Fried Vegan Mac and Cheese

Deep-Fried Vegan Mac and Cheese

Vegan Bacon, Egg and Cheese Biscuit

Vegan Bacon, Egg and Cheese Biscuit

Roasted Thai Eggplant with Cherry Tomatoes and Basil

Roasted Thai Eggplant with Cherry Tomatoes and Basil

Footer

Hi There!

Hi, I'm Erin! I love creating original and delicious vegan recipes and sharing them here. I cook and photograph food with my husband Jeff in Boston. Read More…

More Favorites

Roasted Balsamic Beets
Leftover Pumpkin Pie Ravioli Spheres
Vegan Lobster Roll

stay connected

  • Bloglovin
  • Email
  • Instagram
  • LinkedIn
  • Pinterest
  • RSS

Copyright© 2022 · Brunch Pro Theme by Shay Bocks