Vegan Thousand Island Dressing (Sugar Free)

By mjensen

Dressing

Ingredients

• 1/4 cup raw, blanched and sliced almonds
• 1/4 cup raw cashews
• 3/4 cups unsweetened plant-based milk (start with 1/2 cup)
• 2 1/2 tbsp. apple cider vinegar
• 2 tbsp. white balsamic vinegar
• 1 1/2 tbsp. fresh lemon juice
• 1/2 tsp. dried dill
• 1/2 tsp. onion powder
• 1/4 tsp. garlic powder
• 1/2 tsp. dried mustard
• 1 1/2 tbsp. low-sodium tomato paste
• 1 Medjool date, pitted
• pinch allspice
• freshly ground pepper, to taste
• no-salt, to taste (or omit)
• 1/4 cup cucumber, finely chopped (divided)
• 2 tbsp. sweet yellow onion, finely chopped
• 1 pickle, finely chopped

Details

Servings 2
Preparation time 25mins
Cooking time 25mins
Adapted from allergyfreetestkitchen.com

Preparation

Step 1

1. Combine all ingredients except 2 tbsp. cucumber, onion and pickle in a high-powered blender and blend until completely smooth. Begin by only using 1/2 cup plant-based milk and add more for thinner consistency, if desired.

2. Transfer dressing to a bowl and stir in remaining cucumber, onion and pickle. Stir to fully combine. Transfer dressing to an airtight glass container and refrigerate. For best results, refrigerate until completely chilled before serving.