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Makes about 1 1/4 cups
After blending, refrigerate the dressing for about 30 minutes to allow the flavors to meld before serving
Ingredients 1/2 cup creamy cashew butter 1/4 cup lime juice 2 cloves garlic, smashed 2 teaspoons fresh grated ginger 1 teaspoon toasted sesame oil 2 tablespoon soy sauce 2 tablespoon rice wine vinegar 2 tablespoons sriracha 2 tablespoons honey or maple syrup 2 tablespoons chopped cilantro 1/2 teaspoon salt, plus more to taste 1 to 2 tablespoons water, depending on desired consistency Instructions Add all of the dressing ingredients to a high powered blender
Mix in cup low-fat Greek yogurt and 1 tablespoon extra-virgin olive oil and process until smooth
This makes my recipe gluten-free, which Im all about
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