6 tablespoons extra virgin olive oil
½ cup up to 1 cup cashew-naise (cashew whipped cream; see my recipe on this website)
3 tablespoons fresh lemon juice
4 teaspoons fresh mustard
½ teaspoon sea salt
½ teaspoon black pepper
1 clove medium garlic
1 mini onion (silver onion)
1 mini fresh pickle/augurk
1 mini fresh zucchini
½ small yellow cucumber (about 2 inches)
Of the following, using 1/2 teaspoon up to 1 teaspoon depending on how strong you like your dressing to be:
½ teaspoon dill
½ teaspoon cumin
½ teaspoon yellow root powder
½ teaspoon coriander powder
½ teaspoon honey
½ teaspoon spring onions
½ teaspoon red sweet pepper
½ teaspoon red chili pepper powder
½ teaspoon cayenne powder (if not having chili pepper powder)
½ teaspoon any other green herbs powder mixture
½ teaspoon nutmeg powder
1. Put all ingredients on a blender or a small food processor with a S blade. I use my small food processor with a S blade anything I like to do a sauce, dressing or dip. In my blender, it won’t blend unless the quantity is large enough.
2. Process on high speed until all ingredients are blended and creamy. The consistency will be creamy and yellow with lots of herbs on it.
Jirizarry's ThoughtsBy jirizarry
This dressing is inspired by the “Real French Dressing” in The American Vegetarian Cookbook by Marilyn Diamond.
My version of this dressing is creamy using Cashew Whipped Cream (cashew-naise)--some additional condiments and herbs.
Until today, I only knew the orange color version of the French dressing. I was surprised to learn that the original French dressing is yellow.
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