Our first crack at an Eat To Live dressing and we LOVE it!

Serves 4


1 cup water [we added an extra 2 tablespoons after blending because was too thick to pour]

1/3 cup raw cashew butter or 2/3 cup raw cashews [we used cashew pieces]

4 tablespoons Dr. Fuhrman’s Riesling Raisin Vinegar or balsamic vinegar [we used balsamic vinegar]

2 tablespoons Dr. Fuhrman’s VegiZest or other no-salt seasoning

2 tablespoons Dijon mustard

4-6 dates, pitted

1-2 cloves garlic, minced


Blend all the ingredients in a food processor or high-powered blender until smooth and creamy.


About Jennifer Armitstead

Jennifer Armitstead is a career coach and coporate talent consultant. She helps people be their best at work. She supports companies by developing strong teams through recruiting, training and coaching. For more information about Jennifer:

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