Creamy, dairy-free dressing made from macadamia nuts and chickpea miso
Looking for a thick, creamy dressing or dip? Try this super-easy and healthy dip or dressing made from soaked raw macadamia nuts, probiotic-rich chickpea miso (soy-free!), and apple cider vinegar. I love to dip vegetables in this, or thin it and use on a salad. It would be fantastic on roasted vegetables, baked potatoes, baked fish, or for dipping chicken wings.
Macadamia nuts are paleo guru Mark Sisson’s favorite, due to their high content of healthy monounsaturated fat, their excellent omega-6:omega:3 ratio, and high amounts of nutrients, fiber, and amino acids.
Fermented foods like miso help support healthy gut function by adding additional healthy bacteria to our gut. Miso, a fermented bean paste, is normally made from soybeans, but chickpea versions are available and are highly flavorful. I avoid soy these days as it can be a migraine trigger for some people. Note that nuts and fermented foods like miso and vinegar can be migraine triggers, so this recipe isn’t migraine-friendly. Miso is fairly high in sodium, so be thoughtful about its use if you need to watch your intake.
paleo, Whole30, vegan, vegetarian, gluten-free, celiac diets
Not recommended for:
low-sodium, migraine diets
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- 1 cup macadamia nuts
- 3 tbsp miso chickpea miso for soy-free diets
- 2 tbsp apple cider vinegar
- 1/2 cup water (filtered or spring) up to 3/4 cup, see instructions
- Soak the macadamia nuts in filtered water for at least 4 hours.
- Place the macadamias, miso, and apple cider vinegar in the blender with 1/2 cup filtered water and blend until smooth. If you want a dip, stop here. If you want a dressing, add more water, 2 tablespoons at a time, to achieve a pourable consistency.