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Totally addictive creamy cashew carrot dressing
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Totally Addictive Creamy Cashew Carrot Dressing and Quinoa Bowl (gluten free)

Author - Gena Hamshaw
Yields: 2 salad bowls; 1 1/2 cups dressing


For the Salad Bowl:

  • 3-4 cups baby kale or baby spinach, arugula, or any other type of dark salad green
  • 1 cup shredded carrot
  • 1 cup shredded beet
  • 2 tablespoons raisins or currants
  • 2/3 cups cooked chickpeas
  • 1 cup cooked quinoa I used a combination of red and white
  • 1 green onion tops only, chopped
  • For the Creamy Cashew Carrot Dressing:
  • 3/4 cup cashews soaked for at least two hours and up to overnight, drained
  • 3/4 cup carrot juice any organic brand, such as Odwalla, is great, or if you can get fresh carrot juice at a juice bar or make it at home, go for it!
  • 2 tablespoons lemon juice
  • 2 tablespoons low sodium tamari
  • 1 pitted medjool date substitute 1 tablespoon agave or maple syrup
  • 1 small clove garlic roughly chopped
  • 1/2 inch piece ginger roughly chopped


  • To prepare the dressing, put all ingredients into a powerful blender and blend until smooth. Dressing will make about 1 1/2 cups.
  • To prepare the salad, divide all ingredients into two bowls. Drizzle with dressing (about 3 tablespoons each). Serve. Dressing will keep in an airtight container in the fridge for up to four days.