Maria Koutsogiannis
This one is a no-brainer! Add it to everything and live a happy life. I especially love adding this to quinoa Greek salad or anything with kale or loads of greens like cucumber and parsley!
This dressing is on the thicker side, so if you add it to salads and know you usually fancy a lighter dressing, just add more water until you reach your preferred consistency! I suggest doubling the recipe if you want to have more for later. This will keep in the refrigerator for up to 4 days!
Creamy Greek “Feta” and Oregano Dressing
Ingredients
- 1/2 cup raw cashews
- 2 Tbsp extra-virgin olive oil
- 1/4 cup lemon juice
- 1 cup water
- 1 Tbsp dried or fresh oregano
- 1 garlic clove
- Salt and pepper, to taste
- 1/2 tsp spirulina (optional)
Nutrition
Per serving:
- calories48
- protein1g
- fat4g
- carbs2g
- sugar4g
- fiber4g
- sodium35mg
Directions
01
In high-speed blender, blend cashews, olive oil, lemon juice, water, oregano, garlic, salt and pepper and spirulina (if using) until smooth.
