Creamy Anti-Inflammatory Salad Dressing

I got this recipe from and really love it!  It is perfect as is, however you can substitute the cashew milk for coconut milk or almond milk. You can also play around with the spice proportions. Try this on salad greens, a top a sweet potato or over steamed veggies. 


¼ cup raw cashews
1 tablespoon chia seeds (use white for a lighter color)
⅔ cup So Delicious Dairy Free Unsweetened Cashew Milk
1 tablespoon apple cider vinegar
1 tablespoon raw honey (use agave nectar for strict vegan)
½ teaspoon ground turmeric
½ teaspoon fresh minced ginger
½ to ¾ teaspoon curry powder, to taste
⅛ teaspoon mustard powder
⅛ teaspoon salt
⅛ teaspoon black pepper


  1. Place the cashews and chia seeds in a small food processor and grind into a powder. It's okay if it begins to clump.
  2. Put the cashew-chia mixture in your blender with the cashew milk. Blend until smooth, about 30 to 60 seconds.
  3. Add the remaining ingredients and puree for about 60 seconds more, or until nice and smooth. Taste, and adjust seasonings, if desired.
  4. For maximum thickening and to let the flavors meld, chill for 30 minutes, and then briefly blend or whisk before pouring atop your salad. Can be gently heated and served with steamed vegetables, if desired.
Heather Poast