Chef Zeb Stevenson says this is “the single most requested recipe” at Redbird, his popular Westside Provisions District restaurant that opened last summer. “I don’t know if it’s because it’s vegan, or because it’s uber-flexible, or because it’s just plain delicious, but guests request it all the time.”
“You can dress any greens you like with it, dip raw veggies in it, spread it on toasted bread, or even toss hot noodles in it and add a splash of chili oil. It’s a workhorse,” Stevenson says.
2 cups raw cashews (soaked overnight in plenty of water)
1/2 cup water
3 tbsp vinegar
3 tbsp lemon juice
3 tbsp white miso paste
8 cloves garlic roasted garlic
Drain the cashews and add them along with all of the other ingredients to your blender and puree. Season with salt and black pepper to taste. For a great salad, season your greens lightly with salt, oil, and a splash of lemon juice, then toss in the cashew dressing.