Creamy Raspberry Vinaigrette
By CNS Graduate
This recipe was inspired by my friend Cyndi, who asked if I had any raspberry dressings she could try. In Alaska that should be like asking if you own a pair of Xtra Tuffs - in other words, answered with an immediate and emphatic “of course!”.
Gluten Free
Raw
Soy Free
All of our recipes are oil free and vegan.
Prep time: 5 minutes
Total time: 5 minutes
Yield: 3 cups
What You'll Need
1 10 ounce package frozen raspberries
¼ cup raspberry vinegar
½ cup rice vinegar
½ cup date paste or ⅓ cup agave nectar
½ cup raw walnuts or raw cashews
Salt to taste
Earn your plant-based nutrition certificate
How to Make It
1 Blend all ingredients in a high-speed blender until combined.
Cooking Tips
Substitute fresh raspberries for frozen.
If you haven’t made date paste before, it’s super easy in a high speed blender. Purée 5-6 ounces pitted dates in 1 cup of water. This is about 12 large medjool dates.
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