This creamy macadamia nut dressing recipe is Adam’s creation. It is essentially one of the only dressings we make because it is so satisfying. It also has many different applications besides salad. For example, we use it mixed with pasta as the sauce, we use it in our tacos, on top of our shepard’s pie, to dip our carrots in and more. The texture is silky, with a slight tang, a subtle sweetness and a strange taste resemblance to bacon. Adam says it reminds him of the secret sauce commonly used in fast food restaurants. Yet, this recipe is vegan, gluten-free, gmo-free, and extremely delicious.
Macadamia nuts are the local choice for nuts or seeds in Hawaii. They also have a unique set of nutritional benefits. Firstly, it is a excellent source of energy as it has one of the highest caloric values for the seeds/nuts (100g is 718 calories). They are high in fiber and are naturally gluten-free. Additionally, macadamia nuts are packed with minerals (calcium, iron, magnesium, manganese, selenium and zinc), antioxidants, and vitamins (especially B-complex vitamins, with smaller amounts of Vitamin A and Vitamin E. Macadamia nuts are also a rich source of monounsaturated fatty acids like oleic acid and palmitoleic acid. These are known to help lower total LDL (bad) cholesterol and increase HDL or good cholesterol.
Recipe for creamy macadamia nut dressing:
- 1 cup mac nuts (or other creamy nut, like cashews)
- 1/4 cup plus 2 tablespoons soy sauce (non-gmo and gluten-free)
- 1/4 of a medium red bell pepper
- 4-6” sprig of rosemary (stem removed)
- 1/2 – 1/3 cup water
- 1/4 cup plus 2 tablespoons olive oil
- 3 tablespoons dijon mustard
Blend ingredients together in blender, slowly adding water until creamy consistency is achieved. Add salt if necessary.
Ideas for a salad:
Salad: (use as many as you have, but at least 3).
- Chopped mixed lettuces
- Chopped tomatoes
- Carrot slices (use a peeler to achieve thin strips)
- Beet slices, same method as above
- Sliced radish
- Chopped cucumber
- Fresh corn
- Chopped apples