Name: Creamless Creamy Russian Dressing
Total time: 1 h 20 min
Ingredients: 1 cup raw cashews; 3/4 cup water , plus extra as needed; 1/3 cup ketchup; 1/4 cup distilled white vinegar; 2 teaspoons hot sauce; 2 teaspoons prepared horseradish , drained; 1 teaspoon Worcestershire sauce; 3/4 teaspoon salt; 1/2 teaspoon onion powder; 1/2 teaspoon pepper; 1/2 teaspoon paprika

Why This Recipe Works

To make a creamy Russian dressing with lively flavors, we based our recipe on soaked and pureed raw cashews (inspired by vegan nut cream) instead of dairy or mayonnaise. Grinding the nuts first allowed us to decrease the typical overnight soaking time to just 15 minutes. To further streamline the process, we hydrated the ground cashews with the other dressing ingredients rather than soaking them in tap water and draining them. Using onion powder instead of fresh shallots or onions prevented the dressing from tasting too sharp as it sat, thereby extending its shelf life. This dressing is a twofer: Use it as a dip or thin it slightly with cold water for drizzling over salad.

Before You Begin

You'll need a conventional blender for this recipe; an immersion blender or food processor will produce dressing that is grainy and thin. If you use a high-powered blender such as a Vitamix or Blendtec, blending times may be shorter. Use raw unsalted cashews, not roasted, to ensure the proper flavor balance. Buy refrigerated prepared horseradish, not the shelf-stable kind, which contains preservatives and additives. This dressing works well drizzled over a chunky salad, but it can also be used as a dip for vegetables.

Instructions

Process cashews in blender on low speed to consistency of fine gravel mixed with sand, 10 to 15 seconds. Add water, ketchup, vinegar, hot sauce, horseradish, Worcestershire, salt, onion powder, pepper, and paprika and process on low speed until combined, about 5 seconds. Let mixture sit for 15 minutes.

Process on low speed until all ingredients are well blended, about 1 minute. Scrape down blender jar. Process on high speed until dressing is smooth and creamy, 3 to 4 minutes. Transfer dressing to bowl. Cover and refrigerate until cold, about 45 minutes. Thin with extra water, adding 1 tablespoon at a time, if desired. Dressing can be refrigerated for up to 10 days.