Creamy Balsamic Vinaigrette

recipe adapted from Appetite for Reduction

  • 1/4 cup cashew pieces
  • 2 tablespoons chopped shallot
  • 1/2 cup water
  • 1/4 cup balsamic vinegar
  • 2 teaspoons dijon mustard
  • 1 teaspoon maple syrup
  • a pinch of salt
  • freshly cracked black pepper


Soak the cashews in hot water for at least hour before making. Drain cashews and place in a food processor with the shallots. Pulse to chop them up. Add the remaining ingredients and blend for about 5 minutes (alternately, do this in a blender, just add some of the liquids in the beginning). You want to make sure the dressing is smooth. Transfer to a jar and chill until ready to serve. The dressing will thicken as it chills.