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No Bake Dressing

No Bake Dressing recipe image
This rich, umami-packed dressing blends the nutty depth of raw almond butter with the savory complexity of red miso. Sweet Medjool dates provide a caramel-like richness, while fresh ginger and garlic add a bright, aromatic kick. The result is a smooth, velvety sauce that coats salads beautifully or serves as a dipping sauce for roasted vegetables. It&# 226;ÂÂs quick to whip up in a food processor, requiring no cooking, just blending and chilling. Perfect for autumn salads, kale bowls, or drizzling over pumpkin soup, this versatile dressing brings home-style comfort to your table.
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 557.2
Dietary: Gluten-free, Vegetarian
Description
This rich, umami-packed dressing blends the nutty depth of raw almond butter with the savory complexity of red miso. Sweet Medjool dates provide a caramel-like richness, while fresh ginger and garlic add a bright, aromatic kick. The result is a smooth, velvety sauce that coats salads beautifully or serves as a dipping sauce for roasted vegetables. It&# 226;ÂÂs quick to whip up in a food processor, requiring no cooking, just blending and chilling. Perfect for autumn salads, kale bowls, or drizzling over pumpkin soup, this versatile dressing brings home-style comfort to your table.
Ingredients
  • 2 Medjool dates
  • âÂÂ3 cup hot water
  • 2 Heaping tablespoons red miso
  • âÂÂ4 cup raw almond butter
  • 2 Tablespoons hemp seeds
  • 1 Clove garlic, peeled
  • 2 Teaspoons minced fresh ginger
Directions
  1. 1
    Place the Medjool dates in a small bowl and cover with the hot water. Let soak for 5 minutes to soften.
  2. 2
    Drain the dates, pull them apart, and remove and discard any pits.
  3. 3
    Add the softened dates and the soaking water to a food processor or blender.
  4. 4
    Add the red miso, raw almond butter, hemp seeds, peeled garlic, and minced fresh ginger to the processor.
  5. 5
    Pulse the mixture until completely smooth and well combined.
  6. 6
    Cover the dressing and refrigerate for at least 10 minutes to allow it to thicken slightly.
  7. 7
    Before serving, whisk in a spoonful of cold water if a thinner consistency is desired.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 557.2kcal
% Daily Value *
Total Fat 24.3g38%
Saturated Fat 13.3g67%
Cholesterol 53.8mg18%
Sodium 162.6mg7%
Total Carbohydrate 89.3g30%
Dietary Fiber 4.0g16%
Sugars 83.2g
Protein 2.7g6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Red miso is richer and bolder than white (shiro) miso and stands up well to the earthy flavor of almond butter.

This dressing is especially comforting on cool-weather veggies such as pumpkin, kale, or crisp shredded cabbage.

Try it as an alternate dressing for Vanessa Kaboka soup or similar dishes.

Large, tender Medjool dates are preferred for their caramel-like sweetness, but you can substitute 3 to 4 average-size common brown dates if needed.

The dressing will thicken when chilled overnight. Store in the refrigerator and use within 3 days.

Keywords: almond, american, bake, butter, clove, cup, dates, dressing, fresh, garlic, ginger, heaping, hemp, hot, medjool, minced, miso, peeled, raw, red
Read it online: https://www.chefs-mate.com/recipe/no-bake-dressing-12/