Happy Tuesday, hope your week is going good! I’m feeling energized after a good workout at the gym and recovering from Sunday’s 9-mile run. I’d like to be one of those runners who can just run lots of miles all the time, multiple marathons a year and tons of energy. I’m starting small tackling longer runs on the weekend consistently to see if they become easier and eventually consider training for a whole marathon. Eek!
But I’d also like more time to garden and play in the kitchen, too many hobbies and not enough time. I know, first world problems and I’m not complaining! I did finally get to our neglected rosemary plant for this salad dressing, the cute little plant has been shadowed by a massive basil plant in the garden.
That’s about to change since the basil is going to seed and rosemary seems to thrive in our garden over the winter. Good thing because it’s an amazing addition to raw vegan nut and seed based cheesy sauces, it adds a bright herb flavor that just makes it fabulous as a dressing, dip, pate, or sauce for zucchini noodles. I grabbed a couple of sprigs for this simple hemp seed dressing and wow, it was a comforting, creamy, and amazing salad!
Super Cheesy Hemp Sauce
- 1 cup shelled hemp seeds
- 2 tbsp. lemon juice
- 1 tbsp. miso paste
- 2 tbsp. nutritional yeast
- 1 tsp. dried parsley
- 1 tsp. onion powder
- 2 sprigs fresh rosemary
- 1/2 cup water, as needed (more water if you want a creamy dressing, less for a thick dip)
- salt and pepper to taste
Place all ingredients into a high speed blender and blend to a smooth and creamy texture. Serve and enjoy! Makes 4 servings.
Loved the thick and gooey texture when worked into the salad.
I topped the salad with a little smokey seasoning for a kicky flare, perfect.
And brightly colorful after a busy day.
Poor Miko wanted me to share.
He was happy with the carrot chunks he got instead.