If you’re a big fan of McDonald’s orders, especially their signature sweet and sour sauce, you’re in for a treat!
This , from homemade nuggets to crispy egg rolls. Whether you’re recreating a fast-food classic at home or looking for a sweet component to pair with your favorite Chinese food, this copycat recipe hits all the right notes. Plus, no more leftover sauce dilemmas—make as much as you need and enjoy that nostalgic McDonald’s sweet flavor anytime!
Why I Love This Recipe
Here are several reasons why I love this homemade sweet and sour sauce recipe:
Homemade Sauces are THE BEST: Making it from scratch means no preservatives or mystery ingredients—just pure flavor I know and love!
Quick & Easy: With simple pantry staples and just a few minutes, I have a delicious sauce ready to go.
Customizable: I can adjust the spice level or sweetness to suit my taste, making it perfect every time.
Versatile: It’s great for more than just dipping—I use it with chicken nuggets, french fries, as a glaze, or even in stir-fries.
No High Fructose Corn Syrup: Made with simple ingredients, this sauce is free from high fructose corn syrup and other artificial additives.
Ingredients
1/2 cup Apricot Preserves
2 tbsp Ketchup
2 tbsp Soy Sauce
2 tbsp White Vinegar
1 tbsp Brown Sugar
1/2 tsp Garlic Powder
1/2 tsp Onion Powder
1/4 tsp Ground Ginger
1/4 tsp Salt
1/4 tsp Black Pepper
1 tbsp Cornstarch (optional, for thickening)
2 tbsp Water (optional, for thinning)
Red Pepper Flakes (to taste, optional for a hint of heat)
Add ins and Substitutions
Add ins:
Extra Spice: Add more red pepper flakes or a dash of hot sauce for a spicy kick.
Ginger: Freshly grated ginger enhances the warmth and depth of the sauce.
Extra Sweetness: Add honey, a bit more brown sugar, a splash of pineapple juice, or a touch of maple syrup for a richer, sweeter flavor.
Hot Honey: Add a drizzle for a blend of sweetness and heat that enhances the sauce’s flavor complexity.
Substitutions:
Soy Sauce: Swap with tamari or coconut aminos for a gluten-free option.
Brown Sugar: Substitute with honey, maple syrup, or coconut sugar for a natural sweetener.
White Vinegar: Use rice vinegar or apple cider vinegar for a milder, slightly sweeter taste.
Apricot Preserves: Substitute with peach preserves or pineapple preserves for a different fruity base. You can also use apricot jam or another jam per your preference.
Step-By-Step Instructions
Mix Ingredients: In a small saucepan, combine apricot preserves, ketchup, soy sauce, white vinegar, brown sugar, garlic powder, onion powder, ground ginger, salt, black pepper, and a pinch of red pepper flakes.
Simmer: Heat the mixture over medium heat, stirring frequently, until it begins to simmer (about 3-5 minutes).
Adjust Consistency:
To Thicken: Dissolve 1 tbsp of cornstarch in 2 tbsp of water. Gradually add it to the sauce, stirring constantly, until the desired thickness is reached.
To Thin: Add a little water (1-2 tbsp) if you prefer a thinner consistency, adjusting to your taste.
Taste and Adjust: Taste the sauce and add more red pepper flakes if you’d like it spicier.
Cool and Serve: Remove from heat, let the sauce cool, and serve with nuggets, fries, or any snack!
Storage Suggestions
Store in an airtight container in the fridge for up to a week. Enjoy your homemade sweet and sour sauce!
In a small saucepan, combine apricot preserves, ketchup, soy sauce, white vinegar, brown sugar, garlic powder, onion powder, ground ginger, salt, black pepper, and a pinch of red pepper flakes.
Simmer:
Heat the mixture over medium heat, stirring frequently, until it begins to simmer (about 3-5 minutes).
Adjust Consistency:
To Thicken: Dissolve 1 tbsp of cornstarch in 2 tbsp of water. Gradually add it to the sauce, stirring constantly, until the desired thickness is reached.To Thin: Add a little water (1-2 tbsp) if you prefer a thinner consistency, adjusting to your taste.
Taste and Adjust:
Taste the sauce and add more red pepper flakes if you’d like it spicier.
Cool and Serve:
Remove from heat, let the sauce cool, and serve with nuggets, fries, or any snack!
This is not your average Trader Joe’s spicy cashew dressing recipe. I used the TJ’s dressing as inspiration for this one. This Spicy Cilantro Cashew Dressing is a fantastic way to dive into plant-based cuisine! Perfect for vegan, dairy-free, gluten-free, vegetarian, or flexitarian diets, this dressing offers much more than a simple dairy alternative.
It’s a creamy, nutty twist that outshines Trader Joe’s cashew dressing, with easy-to-find ingredients and a boost of healthy fats, essential nutrients, and plant-based protein.
This recipe is a versatile favorite for salads, grain bowls, or as a veggie dip, it’s a simple yet delicious recipe you’ll keep coming back to!
Why I Love This Recipe
Simple Ingredients: This recipe is super easy to prepare with readily available, store-bought ingredients.
Creamy Dressing: Perfect for salads or grain bowls, giving them a rich and creamy consistency without dairy.
Dipping Sauce: Delicious as a dip for carrot sticks and other fresh veggies, adding a spicy kick.
Copycat Recipe: A homemade dressing inspired by one of our favorite Trader Joe’s salad dressings.
Versatile Flavor: Adds a fresh, spicy twist that works well across a variety of dishes.
Tools For This Recipe
Blender or Food Processor: Soaking cashews will help them blend smoothly.
Citrus zester: Avoid zesting the white pith under the lime skin, it can be bitter.
Citrus juicer: Roll the lime on the counter before cutting to help release the juices.
Chef’s Knife – For cutting the lime, jalapeno, and cilantro.
Cutting Board
Measuring cups and spoons
Ingredients in Cilantro Cashew Dressing
Raw cashews
Water
Lime juice and zest
Soy sauce
fresh ginger – or store-bought ginger puree
Fresh cilantro leaves
Fresh jalapeno – or roasted jalapeno
Maple syrup – or honey, coconut sugar, or date sugar
Kosher salt & pepper to taste
Substitutions and Add-ins
This delicious recipe is a unique twist on a classic creamy cashew dressing. However, you can unleash your culinary creativity and explore all sorts of flavors.
Below are some tried and true flavors you might want to try with a basic cashew dressing recipe.
Substitutions
Red Chili Paste: Swap the jalapeño for a spoonful of red chili paste for a different spicy kick.
Rice Vinegar or Apple Cider Vinegar: Option to replace the lime juice with rice vinegar or apple cider vinegar.
Sesame Oil: Replace some of the water with sesame oil to bring out Asian-inspired flavors in the dressing.
Almond Butter: Substitute the cashews with almond butter if you have that on hand.
Organic Coconut Aminos: Use in place of soy sauce for a gluten-free, slightly sweeter option.
Add-Ins
Nutritional Yeast: Add nutritional yeast for a subtle, cheesy flavor that also enhances the creaminess and bumps up the nutritional profile.
Herbs: Try mixing in other fresh herbs like parsley or cilantro.
Harissa: Add harissa paste for a smoky, spicy kick with North African flair.
Curry Coconut with Lime Juice: Blend in a dash of curry powder and a few tablespoons of coconut milk.
Roasted Red Pepper with Red Pepper Flakes: Add roasted red pepper and a pinch of red pepper flakes to create a vibrant, mildly spicy flavor.
How to Make Cilantro Cashew Dressing
Step 1: Soak Cashews
Bring a pot of water to a boil (enough to fully submerge the cashews). While waiting, rinse the cashews to remove any debris. Once the water is boiling, add the cashews and let them boil for 15-20 minutes. Drain well.
Step 2: Add Ingredients
Add the quick-soaked cashews to a small blender or food processor. Include the lime juice, lime zest, grated ginger, soy sauce (or coconut aminos), chopped jalapeño, maple syrup, and cilantro.
Step 3: Blend to Desired Consistency
Blend the ingredients on high until the mixture becomes smooth. Scrape down the sides as needed to ensure everything is well incorporated. If the homemade dressing is too thick, add more water, a tablespoon at a time, until you reach your desired consistency.
Step 4: Adjust and Store
Taste and adjust seasonings as needed. You can experiment with a dash of lemon juice, a pinch of salt, or a sprinkle of pepper to achieve the perfect balance. Transfer the dressing to a mason jar for easy storage.
Step 5: Chill and Serve
Refrigerate the dressing for at least 15 minutes to let the flavors meld. Serve and enjoy the fresh, vegetal heat from the jalapeño in this versatile, homemade dressing!
Storage and Serving Suggestions
Storage Suggestions
Store this dressing in and airtight container, in the refrigerator, for 4 to 5 days. Alternativley, for long term storage, freeze this dressing for up to 6 months.
Serving Suggestions
You can use this cashew dressing in an array of dishes to add flavor and creaminess! Here are some ideas to get you started:
Salad Dressing: This dressing is perfect for transforming boring salads into something special. Try it over leafy greens, crunchy veggies, or a spicy cashew salad.
Grain or Crispy Rice Bowl: Drizzle it over a crispy rice bowl with veggies, avocado, and your favorite protein for a satisfying meal.
Roasted Vegetables: Toss it with roasted veggies to bring out rich, nutty flavors and add a spicy kick to the dish.
Dip for Spring Rolls: Serve as a dip for fresh spring rolls or veggie platters—perfect for adding creaminess and a bit of heat.
Sandwich Spread: Use it as a spread on sandwiches or wraps to bring a zesty flavor that complements chicken breast and other fillings.
Pasta Sauce Substitute: Swap out your usual pasta sauce for this cashew dressing in warm or cold pasta dishes for a unique twist.
Marinade: Use as a marinade for chicken breast or your favorite protein. The cashew dressing’s creamy consistency coats beautifully, adding depth and flavor to each bite.
Bring a pot of water to a boil (enough to fully submerge the cashews). While waiting, rinse the cashews to remove any debris. Once the water is boiling, add the cashews and let them boil for 15-20 minutes. Drain well.
Step 2: Add Ingredients
Add the quick-soaked cashews to a small blender or food processor. Include the lime juice, lime zest, grated ginger, soy sauce (or coconut aminos), chopped jalapeño, maple syrup, and cilantro.
Step 3: Blend to Desired Consistency
Blend the ingredients on high until the mixture becomes smooth. Scrape down the sides as needed to ensure everything is well incorporated. If the homemade dressing is too thick, add more water, a tablespoon at a time, until you reach your desired consistency.
Step 4: Adjust and Store
Taste and adjust seasonings as needed. You can experiment with a dash of lemon juice, a pinch of salt, or a sprinkle of pepper to achieve the perfect balance. Transfer the dressing to a mason jar for easy storage.
Step 5: Chill and Serve
Refrigerate the dressing for at least 15 minutes to let the flavors meld. Serve and enjoy the fresh, vegetal heat from the jalapeño in this versatile, homemade dressing!
Notes
Soften Cashews: you can soak in the refrigerator over night or add to boiling hot water and soak/cook for 15 to 20min. Once finished, drain cashews. Nutrition facts are estimated based on available ingredient data and preparation. Actual values may vary based on ingredients, measurements, and cooking methods used.For precise nutritional information, consult a registered dietitian or use your preferred nutrition calculator.
Create an easy date night meal with this Homemade Lobster Ravioli Sauce Recipe for store-bought lobster ravioli. This is an easy recipe that is perfect for a special occasion or just an easy weeknight meal.
Tools
Pasta Pot
Saute pan
Silicone spatula
Measuring cups and spoons
Zester
Ingredients
We have quite a few ingredients but this simple recipe uses simple ingredients that are easy to find.
In addition to Cooked Lobster Ravioli you will need:
Butter – I use unsalted butter to adjust the amount of salt I use.
Garlic
Shallot
Rosemary
White wine – any dry white wine
Heavy cream – I only use 1/4 cup for a lighter option however, you can use more heavy cream if you prefer.
Reserved pasta water from cooking the ravioli. This helps to make a super thick and creamy sauce.
Lemon – Fresh lemon juice and zest
Parmesan
Red pepper flakes
Salt and black pepper
Fresh herbs such as fresh basil, parsley, or fresh chives.
Substitutions and Other Great Options
Store-Bought Lobster Ravioli:
Swap the lobster ravioli with seafood ravioli or any other store-bought fresh ravioli variety for convenience. For a special touch, try making homemade lobster ravioli. Want a plant-based option? Use a vegan mushroom ravioli and pair it with a dairy-free sauce (see below).
White Wine:
You can easily replace white wine with chicken stock, vegetable broth, fish stock, or chicken broth for a non-alcoholic option that still adds depth of flavor.
Fresh Herbs:
Suppose you want to change the herbal note, swap rosemary for thyme or fresh tarragon. Thyme adds a subtle earthiness, while tarragon brings a delicate anise flavor that pairs wonderfully with seafood.
Step-by-Step Instructions
Step 1: Cook the ravioli
Cook the lobster ravioli according to the packaging instructions. Once done, drain and set aside, reserving about 1/2 cup of pasta water.
Step 2: Melt butter
In a large skillet over medium heat, melt the butter. Add the minced garlic, diced shallot, and rosemary sprigs. Cook until fragrant and the shallot is softened about 2-3 minutes.
Step 3: Deglaze pan with white wine
Step 3: Deglaze with wine
Add the white wine (or broth) and let it simmer for 2-3 minutes to reduce slightly.
Step 4: Add Cream
Step 4: Add the cream
Stir in the heavy cream and bring the sauce to a gentle simmer. Let it cook for 5-7 minutes, stirring occasionally, until it thickens.
Step 5: Flavor The Sauce
Step 5: Flavor the sauce
Add the grated Parmesan cheese, lemon juice, lemon zest, and red pepper flakes (if using). Stir until the cheese is melted and everything is well combined. Taste and adjust the seasoning with salt and pepper as needed.
Step 6: Add the ravioli
Gently add the cooked ravioli to the sauce, tossing lightly to coat them evenly. If needed, use a splash of reserved pasta water to adjust the sauce consistency. Let the ravioli warm in the sauce for 1-2 minutes.
Garnish with fresh parsley or chives.
What To Serve With Ravioli
Some of my favorite ways to serve this recipe include:
With a Side of Veggies
Pair the ravioli with simple sauteed green beans or roasted asparagus and cherry tomatoes for a vibrant, fresh contrast that balances the richness of the sauce.
As a Main with a Fresh Salad
Serve the lobster ravioli as a satisfying main dish, complemented by an simple side salad with your favorite veggies drizzled with a little oil and vinegar, or even a crisp Kale Caesar Salad.
Fresh tomatoes, mozzarella (or burrata), and basil pair well with this easy Lobster Ravioli recipe with sauce.
BONUS! Top This Recipe with Extra Lobster
Take the indulgence up a notch by topping the ravioli with cooked lobster or crab meat, adding an extra burst of lobster flavor, protein, and elegance.
Storage
Place the sauce in an airtight container. It will last in the refrigerator for 3-4 days.
Dairy-Free Adjustments
To make this sauce dairy-free, replace the following ingredients:
Butter: Swap with dairy-free butter or olive oil for a smooth, rich base.
Heavy Cream: Substitute with full-fat coconut milk, cashew cream, or oat cream to maintain the creamy texture. Coconut milk adds richness, while cashew cream provides a neutral flavor.
Parmesan Cheese: Use dairy-free Parmesan or add nutritional yeast for a cheesy, umami boost without dairy.
Cook the lobster ravioli according to the packaging instructions. Once done, drain and set aside, reserving about 1/2 cup of pasta water.
Step 2: Melt butter
In a large skillet over medium heat, melt the butter. Add the minced garlic, diced shallot, and rosemary sprigs. Cook until fragrant and the shallot is softened about 2-3 minutes.
Step 3: Deglaze with wine
Add the white wine (or broth) and let it simmer for 2-3 minutes to reduce slightly.
Step 4: Add the cream
Stir in the heavy cream and bring the sauce to a gentle simmer. Let it cook for 5-7 minutes, stirring occasionally, until it thickens.
Step 5: Flavor the sauce
Add the grated Parmesan cheese, lemon juice, lemon zest, and red pepper flakes (if using). Stir until the cheese is melted and everything is well combined. Taste and adjust the seasoning with salt and pepper as needed.
Step 6: Add the ravioli
Gently add the cooked ravioli to the sauce, tossing lightly to coat them evenly. If needed, use a splash of reserved pasta water to adjust the sauce consistency. Let the ravioli warm in the sauce for 1-2 minutes.Garnish with fresh parsley or chives.
Notes
Nutrition facts are estimated based on available ingredient data and preparation. Actual values may vary based on ingredients, measurements, and cooking methods used.For precise nutritional information, consult a registered dietitian or use your preferred nutrition calculator.
Roasted Jalapenos: An Easy Recipe for Salsa or Sauce
Check out this super easy and simple roasted jalapeno recipe. It is perfect for making an easy roasted jalapeno hot sauce!
In addition to a delicious hot sauce, Oven-Roasted jalapeños make delicious salsa and other yummy sauces. But don’t stop there, they can be used as a spicy kick in a marinade, a topper for rice or tacos, and even in soup!
I love how the roasted jalapenos add a smoky flavor to whatever dish you add them to.
Why You Will Love Roasted Jalapeno Peppers
I love to make roasted jalapenos for my roasted jalapeno hot sauce recipe. However, they are good for so many more reasons.
Versatility: Perfect in salsas, sauces, dips, or as a topping for burgers, nachos, and more.
Customizable Heat: Control the spice level by removing or keeping the seeds.
Simple to Make: Easy to roast in the oven, grill, or even stovetop.
How to Use Roasted Jalapeño Peppers
Salsas: Add roasted jalapeños to homemade salsa such as jalapeno salsa with roasted garlic cloves, lime juice, and cherry tomatoes, or mix them into a mango habanero salsa for a smoky, spicy kick.
Black Beans Side Dish: Adding oven-roasted jalapenos is a simple way to give black beans extra flavor.
Tacos: Enhance your tacos by adding oven-roasted jalapeños for a spicy flavor
Nachos: Toss roasted jalapeños into oven-baked nachos, either with the tortilla chips and toppings or after for added spice.
Burgers and sandwiches: Add to burgers and sandwiches for a kick
Eggs: Stir into scrambled eggs and omelets for a spicy take on breakfast
Hot Sauces: I love using my food processor to whip up a variety of sauces and salsas featuring oven-roasted jalapeños
Creamy sauces and Dips: Create a spicy cashew green sauce to pair with roasted veggies, baked fish, or tofu for a deliciously vibrant dip.
Tools
Roasting Pan or baking sheet
optional: Parchment paper
Rubber Spatula
Measuring Spoons
Ingredients
Raw Jalapeños: Fresh, firm peppers are best. Keep them whole or halve them, and remove seeds for less heat.
Olive Oil: A light drizzle helps the jalapeños roast evenly and enhances their smoky flavor.
Salt (Optional): Adds seasoning to balance the spice, or customize with other spices like garlic powder or cumin.
Step By Step Instructions
Follow my easy method for making the best-roasted jalapeño peppers.
Step 1: Preheat your oven Set the oven to 425°F (220°C).
Step 2: Prepare the jalapeños Wash and dry the jalapeños. You can either leave them whole or cut them in half lengthwise. Option to remove the seeds and ribs to reduce the spiciness.
Step 3: Toss in oil In a large bowl, drizzle olive oil over the jalapeños and toss to coat evenly. Sprinkle with salt if using.
Step 4: Roast Place the jalapeños on a roasting pan or baking sheet in a single layer, cut side down if halved. Roast for 15-20 minutes or until the skin blisters and the peppers become slightly charred.
How To Store
Once the jalapenos have cooled, place them in an airtight container and store them in the refrigerator for up to 1 week.
Flash Freeze (Optional): Spread the cooled jalapeños on a baking sheet in a single layer and freeze them for 1-2 hours. This prevents them from sticking together later.
Transfer to Freezer Bags: After freezing, place the jalapeños in a resealable freezer-safe container. Remove as much air as possible. Keep in the freezer for up to 6 months.
Bonus Ways to Make Roasted Jalapeños
Try these alternative methods to make it easy to roast jalapeños no matter what equipment you have on hand!
Grill Method:
Preheat the grill to medium-high heat. Place whole or halved jalapeños directly on the grill grates. Grill for 5-10 minutes, turning occasionally, until the skin blisters and chars.
Stovetop Method:
Heat a cast iron skillet over medium-high heat. Place whole or halved jalapeños in the dry pan and cook for about 5-8 minutes, turning occasionally, until the skin blackens and the peppers soften.
Air Fryer Method: (My Fave)
Preheat the air fryer to 375°F (190°C). Arrange the whole or halved jalapeños in the air fryer basket. Cook for 8-10 minutes, shaking halfway through, until blistered and slightly charred.
Make A Roasted Jalapeno Hot Sauce (No-Recipe Recipe)
Roast a handful of roasted jalapeños (6-8), andkeep seeds if you want extra heat. Toss them in a blender with a couple of garlic cloves, a about 1/2 cup of vinegar (white or apple cider or both!), 1-2 tbsp honey for sweetness, and ~1/2 tsp salt. Add a little water (2-4 tbsp) to get the consistency you like.
Blend those until smooth, adjusting salt and honey to taste. Pour it into a jar, and that’s it! You’ve got a smoky, tangy hot sauce to spice up tacos, eggs, grilled meats, or whatever you like.
This roasted jalapeno hot sauce will be kept in the fridge for up to two weeks!
Wash and dry the jalapeños. You can either leave them whole or cut them in half lengthwise. Option to remove the seeds and ribs to reduce the spiciness.
Step 3: Toss in oil
In a large bowl, drizzle olive oil over the jalapeños and toss to coat evenly. Sprinkle with salt if using.
Step 4: Roast
Place the jalapeños on a roasting pan or baking sheet in a single layer, cut side down if halved. Roast for 15-20 minutes or until the skin blisters and the peppers become slightly charred.
It’s rhubarb season, and making your salad dressing is a great way to elevate any dish. With just a few simple ingredients, you can whip up a flavorful Lemon Rhubarb Vinaigrette in under five minutes. Homemade dressings add a fresh, personal touch to even the easiest meals.
Why I Love This Recipe
I love this vinaigrette because it always brings a burst of spring to my meals, whether drizzled over fresh greens or roasted veggies.
Here’s why:
Versatile – It works beautifully in various dishes, from salads to roasted veggies, or even as a marinade for grilled chicken or fish.
Customizable – I can easily adjust the flavors, adding more lemon for acidity or extra Honey Rhubarb Compote for sweetness.
Seasonal – Rhubarb is a springtime staple, and this vinaigrette perfectly highlights its fresh, tangy flavor.
Better Than Store-Bought – This recipe is fresher than store-bought dressings!
Tools
Jar with a lid or small bowl – For mixing the vinaigrette ingredients. Shaking in a jar makes it easy, but whisking in a bowl works just as well.
Whisk – If you’re using a bowl, a whisk is handy for blending the ingredients smoothly.
Citrus juicer
Measuring spoons
Ingredients and Substitutions
Once you have your Rhubarb Compote ready to go, you just 5 ingredients for this simple and easy Rhubarb vinaigrette.
Lemon – When making this vinaigrette, I tend to go a little heavier on the lemon juice because I love a dressing with that extra punch of acidity.
Dijon Mustard
Honey
Kosher Salt or Sea salt
Black Pepper
Here are 3 substitutions you can make for this Lemon Rhubarb Vinaigrette:
Rhubarb Jam Substitute: If you don’t have rhubarb compote or jam, you can use a tart fruit sauce like cranberry or apricot jam to keep that sweet-tart balance.
Extra Virgin Olive Oil Substitute: Avocado oil, or another vegetable oil, can be used as an alternative to olive oil.
Lemon Juice Substitute: Swap lemon juice with lime juice or apple cider vinegar, red wine vinegar, or even white balsamic vinegar for a different type of acidity while still maintaining the vinaigrette’s brightness.
Honey Substitute: You can replace honey with maple syrup or agave nectar for a similar sweetness. This makes the recipe vegan-friendly.
How to Make this Lemon Rhubarb Vinaigrette
Add ingredients: Place all the ingredients into a mason jar (with a lid) or a bowl.
Shake or whisk: If using a mason jar, secure the lid and shake vigorously until everything is well combined. If using a bowl, whisk until the ingredients emulsify and create a smooth, cohesive vinaigrette.
Taste and adjust: Give the vinaigrette a taste and adjust to your liking. Add more lemon juice if you prefer it more acidic, or just a touch of honey want less sweetness. Find your perfect balance. Salt and pepper can also be adjusted as needed.
How To Serve
Here are 3 healthy recipes that use Lemon Rhubarb Vinaigrette:
Drizzled over a fresh green salad – Toss it with fresh greens, herbs, and seasonal vegetables like asparagus, radishes, red onion, and cucumbers for a bright and tangy salad.
Over roasted veggies – Try it in a roasted sweet potato salad with sweet potatoes, shaved and roasted Brussels sprouts, and a finishing drizzle of this vinaigrette for a flavorful, balanced dish.
In a grain bowl or pasta salad – Mix the vinaigrette into a hearty grain bowl with quinoa or farro, or pasta salad, adding roasted vegetables like bell peppers and green beans, nuts, and your favorite protein for a balanced, flavorful meal.
How To Store
Use immediately or store leftover dressing in the refrigerator for up to a week. Give it a shake before serving as the ingredients may separate over time.
Rhubarb
Every spring, when rhubarb appears at the farmer’s market, I can’t resist grabbing a few stalks. Rhubarb is a tart, crunchy vegetable that looks like celery but softens when cooked, with the tartness mellowing out. It’s versatile in the kitchen andused in both sweet and savory dishes, like this Lemon Rhubarb Vinaigrette. I love using it in salads, andgrain bowls, or drizzling it over proteins for a fresh, bright flavor.
Living in the Pacific Northwest, I’m lucky to access local rhubarb from the Hood River farmers market. If you’re in the area, don’t miss the chance to enjoy spring produce.
Rhubarb Cooking Ideas
Slice rhubarb for savory dishes like a sheet pan bake or mix it into a lemony salsa.
Try it in desserts like Rhubarb Muffins or the classic Strawberry Rhubarb Pie.
Cook it into a compote for smoothies, yogurt parfaits, or Lemon Rhubarb Vinaigrette.
Storage
Refrigerator: Wrap rhubarb stalks in a reusable produce bag or foil and store in the crisper for 2-3 weeks.
Freezer: Slice into 1-2 inch pieces, freeze on a baking sheet, then transfer to a freezer bag for up to a year.
More Favorite Recipes For Spring
Whether you are enjoying this recipe simple with mixed greens,or drizzled over roasted asparagus, this Lemon Rhubarb Vinaigrette will make your taste buds sing for spring.
Also, check out my article about Rhubarb and why it should be on your produce list for your next farmer’s market visit on Hood River Eats a blog that shares what’s going on with local food makers in Hood River and its surrounding communities.
Sweet Lemon Rhubarb Vinaigrette
Sarah Harper MS, RD, LDN
This Sweet Lemon Rhubarb Vinaigrette is sweet, sour, and perfect for drizzling over salads or grain bowls.
Place all the ingredients into a mason jar (with a lid) or a bowl.
Shake or whisk
If using a mason jar, secure the lid and shake vigorously until everything is well combined. If using a bowl, whisk until the ingredients emulsify and create a smooth, cohesive vinaigrette.
Taste and adjust
Give the vinaigrette a taste and adjust to your liking. Add more lemon juice if you prefer it more acidic, or just a touch of honey want less sweetness. Find your perfect balance. Salt and pepper can also be adjusted as needed.
This Cashew Caesar dressing has quickly become a new favorite! It captures all the rich, creamy, and salty goodness of a traditional Caesar dressing but is completely plant-based, no store-bought vegan mayo required. Not a fan of anchovies? This Caesar salad recipe is perfect for you! It captures that classic anchovy flavor without using any anchovies at all.
So, how do I achieve that classic Caesar taste without mayo? It’s simple, I use cashews! Cashews bring a buttery, slightly nutty flavor that enhances the dressing without overwhelming it, unlike peanuts might. This makes cashews the perfect base for my mayo-free Cashew Caesar Dressing. Plus, they’re packed with unsaturated fats, fiber, and protein, making this dressing both delicious and nutritious!
Ingredients for This Healthy Caesar Salad
This healthy Caesar salad is a flavorful twist on the classic, made with fresh kale or romaine, crunchy homemade croutons, and a creamy homemade dressing, with optional protein add-ins for a heartier meal.
Kale – Use curly or lacinato kale, or swap for crisp romaine lettuce.
Homemade Croutons
Homemade Caesar Salad Dressing
Optional Add-ins: For added protein, include crispy breaded tofu, soy curls, or, if you’re not plant-based, chicken breast.
Ingredient List For This Creamy Caesar Salad Dressing
This easy caesar dressing is one of my go-to favorites, featuring simple ingredients that deliver a creamy, garlicky, tangy, bold, and briny flavor. It’s so easy to make—you can shake it up in a mason jar or blend it with an immersion blender!
Cashews: The base of this Cashew Caesar Dressing. Cashews are commonly used in vegan recipes for their buttery texture and mild flavor, making them perfect for creamy dressings.
Nutritional Yeast: Packed with B vitamins, it gives the dressing a cheesy flavor, essential in plant-based Caesar dressings.
Lemon Juice & Apple Cider Vinegar: These ingredients provide the necessary acidity. Lemon juice, whether fresh or from a bottle, is key for replicating the bright flavor of traditional Caesar dressing.
Capers & Caper Brine: These give the dressing a vinegary, lemony tang, acting as the vegan alternative to anchovy paste.
Dijon Mustard: Adds a sharp, tangy, and slightly spicy kick to the dressing.
Garlic Powder: A Caesar dressing staple, garlic brings depth. I opt for garlic powder here for a milder, more balanced garlic flavor however if you want a more garlicy flavor profile you can use fresh garlic cloves.
Avocado Oil: Adds richness and smooth texture. You can substitute extra virgin olive oil or vegetable oil if preferred.
Black Pepper: For seasoning and a bit of spice.
Water: To thin the dressing to the perfect consistency. Without it, the dressing would be too thick.
How To Make This Creamy Dressing
This, no mayo, creamy caesar dressing recipe is almost as easy as the basic oil and lemon vinaigrette. Once you make this Creamy Cashew Ceasar, you will have made a delicious dressing that can last for days in the fridge. Furthermore, if you make extra Cashew Caesar Dressing, you can use it all week long as part of your meal prep.
Step 1: Quick soak the cashews
If you don’t have time to soak the cashews overnight, pour boiling water over the cashews and let them sit for 15-30 minutes. Drain and rinse.
Step 2: Blend the dressing
In a blender or food processor, combine the soaked cashews, nutritional yeast, lemon juice, capers, caper brine, garlic powder, avocado oil, and water.
Blend on high until the dressing is creamy and smooth. Add more water if you prefer a thinner consistency.
Step 3: Taste and adjust seasoning
Add salt and pepper to taste. Adjust the lemon juice, capers, or caper brine for more tang if desired.
In a large bowl, toss the flavorful dressing with your favorite salad greens, croutons, and any other toppings you like.
Cashews, a Nut and a Heart Healthy food
Cashews, like many nuts, are a fantastic addition to a balanced, heart-healthy diet. In fact, nuts are one of the food groups recognized by the American Heart Association (AHA) as heart-healthy.
You may have noticed the Heart-Check Mark on certain food packaging, but what does this symbol signify? For a food to earn the Heart-Healthy symbol, it must meet three key criteria:
Be a good source of naturally occurring nutrients.
Contain limited amounts of saturated and trans fats.
Have controlled sodium levels.
Didn’t see the check on your favorite food? No need to worry—many fresh, unprocessed foods like peaches, tomatoes, broccoli, and locally grown hazelnuts don’t require packaging but are still heart-healthy.
5 Easy Ways to Add Nuts to Your Diet
Swap out salty chips for a handful of nuts for a satisfying, healthier snack.
Blend cashews or almonds into your smoothies for added healthy fats and protein.
Sprinkle chopped nuts on your salad for extra crunch and a boost of protein.
Stir sliced or whole nuts, like almonds or hazelnuts, into your morning cereal—hot or cold.
Serve nuts as part of a charcuterie board or alongside fresh fruit for a wholesome snack.
Nuts are a simple, delicious way to incorporate heart-healthy nutrients into your meals and snacks!
FAQ (Ask a Dietitian!)
Can I still get the traditional Caesar salad taste without anchovies?
Absolutely! While traditional Caesar dressing relies on actual anchovies for their salty, umami taste, this recipe substitutes them with capers and caper brine, which deliver a similar tangy, briny essence. Cashews contribute a rich, creamy texture that mimics the classic dressing perfectly. Additionally, you can enhance the flavor further by incorporating ingredients like miso paste, soy sauce, vegan Worcestershire sauce, or even a dash of liquid smoke to capture that savory depth. If you are not following a vegan diet, fish sauce also makes for a good alternative to whole anchovies.
Is a mayo free-Caesar dressing healthier than the traditional version?
A mayo-free Caesar dressing can be healthier than the traditional version. Homemade mayo-free dressings avoid preservatives and artificial ingredients commonly found in store-bought dressings. This plant-based Caesar dressing is made without eggs, dairy, or anchovies, relying on cashews for creaminess and nutritional yeast for a cheesy flavor. Cashews provide heart-healthy fats, fiber, and protein, while the dressing is free from processed ingredients like store-bought vegan mayo.
