A whole-food-based, nutrient-dense spin on the classic thousand island dressing. Rich in flavor, healthy fats from raw cashews, fiber, and even probiotics. Use as a dressing or dip.
In a high-speed blender, add about equal parts cashews and zucchini to a high-speed blender. Add as much lemon as desired, start with about half if unsure, and a splash of raw apple cider vinegar.
Add the tomatoes. I like to start with about 10 if I'm making a full batch, but use what you like depending on how much tomato flavor you want in the dressing. If you want a slightly sweet undertone, pop in a pitted date.
Lastly, add the celery, about 1 stalk is a great place to start. Remember, you can always add more ingredients like the tomatoes in after tasting, but can’t take away.
Blend on high, slowly streaming in water to help blend (remember the squash has water in it) until you reach desired thickness and it becomes very creamy. Use less water to make a dip or more water to make a pourable dressing.
Taste. Assess the thickness and taste. Adjust with more tomatoes, lemon or water if needed. If you’ve added too much water, blend in additional squash or cashews to make it more thick.
Once the base is to your liking, blend in a small bunch of fresh parsley on low speed, just until it gets chopped up. Remove into a bowl. Add the remaining ingredients, which are all to taste.
Do a final tasting before you serve. Assess the flavor and adjust by adding in more of those seasonings as desired.