Zesty Lemon Dressing
Prep time
Total time
  • 1 cup olive oil
  • 1 cup soaked cashews
  • 3 lemons juiced {about ⅔ c.}
  • 1½ tsp. pink Himalayan sea salt
  • ½ tsp. onion powder
  • few extra dashes
  • optional:
  • 3 steamed garlic cloves
  1. Soak washed cashews in a glass jar filled with filtered water to cover nuts.
  2. Soak up to at least an hour but overnight is best either on counter or in fridge.
  3. Rinse nuts well before you add them to make dressing.
  4. Juice your lemons; you should have about ⅔ cup or so.
  5. Add soaked nuts, lemon juice, oil and spices to a strong blender until all is creamy.
  6. Serve over fish or dip cut vegetables into the dressing.
If you are adding the garlic steam it gently in a sauce pan. I prefer cooked garlic as adding it raw is overpowering. This dressing is the base of many of my dressings so have fun and add a little spice or other herbs like chives! If you find your dressing is to thick add a tad more water or if it is too thin add a few extra nuts. Honestly, you can not go wrong here. I have troubleshooted this recipe with large lemons and it was tart so I added more water.You can use grape seed or avocado oil if you do not like the flavor of olive oil. Or you can even use a blend of them to equal a cup of oil. Please use organic when you can and always use cold pressed extra virgin oils. This dressing will stay fresh for up to a week in the refrigerator if you don't eat it all first!
Recipe by Spoonful of Health Delicious Gluten Free Recipes, Paleo and FreeDiet approved at https://spoonfulofhealth.com/zesty-lemon-dressing/