MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Fresh Herb And Scallion Dressing
 Categories: Dressings
      Yield: 1 Cup
 
      3    Scallions; minced
    1/2 c  Cashew Cream
      2 tb Fresh lemon juice
      1 tb Cider vinegar
    1/2 ts Dijon mustard
    1/8 ts Tabasco
           Salt
           Black pepper; freshly ground
    1/4 c  Fresh parsley; chopped
      2 tb Fresh basil; tarragon, or
           - dill; minced

MMMMM------------------------CASHEW CREAM-----------------------------
      1 c  Raw cashews
    1/2 c  Water; plus more as needed
    1/4 ts Sea salt (optional)
      1 tb Fresh lemon juice
           - (optional)
      1 tb Natural sugar or pure maple
           - syrup (optional)
 
  Cashew Cream:
  
  Soak cashews for at least 3 hours or up to overnight, then drain.
  
  In a high-speed blender or food processor, combine the soaked and
  drained cashews with water and salt (if using), and blend until
  completely smooth and creamy. For a thinner cream, add more water or
  a little plain unsweetened nondairy milk. This will keep, tightly
  covered, in the refrigerator for up to 4 days or in the freezer for
  up to 3 months.
  
  Dressing:
  
  In a food processor, combine the scallions, cashew cream, lemon juice,
  vinegar, mustard, Tabasco, salt, and pepper to taste, and process
  until smooth.
  
  Transfer to a small bowl and stir in the fresh herbs. Stir in a little
  water, if desired, for a thinner dressing. Refrigerate, covered, until
  ready to use, up to 3 days.
  
  Recipe by Vegan Planet by Robin Robertson
 
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