Darshana Thacker Wendel
Darshana Thacker Wendel is a whole-food, plant-based chef and former culinary projects manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit DarshanasKitchen.com and follow her on Instagram for more.see more from this author
I absolutely love this recipe! I make it all the time and drizzle it over almost everything. Love it, thank you.
Delicious. Used lime juice instead of lemon. No fresh serrano pepper on hand so used extra dashes of hot sauce. Yum – wouldn’t change a thing. Great for grain bowls with roasted veggies.
Great all around sauce. I didnt find anything it didn’t work with.
So delicious. I used it on grilled cauliflower steaks and curried sweet potatoes. I didn’t have lemons, so I used lime. I also added some dried mint leaves to get that Indian cilantro-mint chutney mojo.
This is so tasty! A must try. You will be amazed at how good this is!
How much pre-made cilantro chutney would I need to make this dressing with this amount of cashews
My husband loved this and he’s hard to please on salad dressing! It was super flavorful! I’d probably cut the water or add more cashews to make it thicker.
Easy and delicious recipe! Thank you!
Is there a substitute for cashews? Not my favorite nut.
I’ve been enjoying walnuts in my salad dressings lately 🙂
Try sunflower seeds. They might work.
will try this recipe
So easy and tasty! And versatile–can be modified with other spices.
Best dressing ever. The only one I use now. Prove me wrong.
I make this dressing once a week and use it on a variety of foods. I love it!
This was simple and so delicious. I put the cashews in to soak in the morning, then in the evening I blended them with the other ingredients. At first, I just used a touch of hot sauce, but gradually added more until it was just right. I used it for a dressing on steamed broccoli and red peppers, but will definitely be using it on everything this week! Next time I might use less water for the cashews to make it thicker – now it’s good consistency for a dressing, but a little thin for a dip.
Healthy and Very tasty. Thank you for sharing.
This is my basic recipe I use often. I sometimes modify it with lime, or chipotle sauce, or I add avocado and extra garlic. I keep the salt out and I don’t really miss it.
This was so good!
This is hands down my favorite dressing. I use less water- I prefer thick dressings. It’s a brilliant dip too.
Very nice dressing. Super easy to make and super tasty. Thank you for sharing this recipe:)