Creamy Raspberry Vinaigrette
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!”.
Prep: 5 mins
Total: 5 mins
Yield: 3 cups
Ingredients
Ingredients
- 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
Instructions
Instructions
- 1. Blend all ingredients in a high-speed blender until combined.
Cooking Tips
Cooking Tips
- 1. Substitute fresh raspberries for frozen.
- 2. 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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