Raspberry_Dressing_600w

Creamy Raspberry Vinaigrette

This recipe was inspired by my friend Cyndi, who read the Creamy Orange Cashew Dressing post and asked if I had any raspberry dressings.  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!”, followed by a haughty look).  Raspberries grow like a weed here, and they’re a rare red thing, so raspberry salad dressing should be right up my vegan alley.  Yet,  somehow in the 10 years that I have lived in Alaska, I had not even considered it….until now!

You will notice that this recipe calls for frozen raspberries, but you can certainly use fresh.  At this time of year, only imported raspberries are available locally, and they’re pretty spendy.  For you Alaska residents out there, just dig into that chest freezer for last year’s berries.  I promise your chilly treasure hunt will be well worth it!

I have made this recipe two ways, first with walnuts and date paste, and then with cashews and agave.  They were very similar, but if you have the date paste and walnuts on hand, I would recommend that option.   The date paste is less processed than agave, and more nutritious.  The walnuts provide a nice background flavor of tannins which are a perfect counterbalance to sweetness from the dates and raspberries.

[recipe title=”Creamy Raspberry Vinaigrette ” servings=”about 3 cups” time=” ” difficulty=”easy”]

1 10 ounce package frozen raspberries
1/4 cup raspberry vinegar
1/2 cup rice vinegar
1/2 cup date paste or 1/3 cup agave nectar
2 ounces raw walnuts or raw cashews
salt to taste

Blend all ingredients in a high-speed blender until combined.

NOTES:

  • I haven’t specified a volume of walnuts or cashews since it really depends on whether you’re using pieces, whole nuts, halves, etc.
  • 2 ounces of raw, whole cashews is a scant 1/2 cup, or generous 1/3 cup.
  • 2 ounces of walnut halves is a 1/2 cup
  • If you haven’t made date paste before, it’s super easy in a high speed blender.  Puree 5-6 ounces dates (pitted, of course) in 1 cup of water.  This is about 12 large medjool dates.

[/recipe]

4 thoughts on “Creamy Raspberry Vinaigrette

    1. AlaskaVegan

      Thanks Meagan! The picture was taken outside in scattered showers (we just had our second rainiest June on record!), so it’s actually even more shockingly pink in person.

      Reply

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