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This healthy creamy anti-inflammatory salad dressing delivers with just a little sweet, a little savory, a little tangy, a little spicy and a whole lot of satisfying and nutritious versatility.
1.- Put the cashew powder in your blender with about half of the cashew milk. Blend until smooth, about 30 to 60 seconds.
2. Add the remaining cashew milk, vinegar, honey, turmeric, ginger, mustard, salt, and pepper. Puree for about 60 seconds more.
3. Let the flavors meld for 30 minutes, and then briefly blend or whisk before pouring atop your salad.