Hmm... I need to find out myself. I don't know what is the answer to your question. I'll do some research in Google and get back to you if I bump into an useful answer. You should email the people at Medifast as they probably could help you..
My fav salad dressing on earth is equal parts (to taste) of cashew butter & chickpea miso. Thin it out to desired consistency with water. I call it 'Mishew dressing' hehe. This dressing is awesome with just a bowl of sunflower sprouts or with butterlettuce, hemp seeds & bean sprouts! Sometimes I add a sprinkle of dried currents too the salad also. Those are my fav combos!..
Here are another 2 with a bit different texture and seasoning:.
Cashew Mayonnaise or Guacamole.
1/3 c. warm water.
Tsp paprika or cumin.
Pinch garlic powder.
2 Tbsp lemon juice.
Blend together water and cashews first then add remaining ingredients and blend. To make guacamole or AVOCADO DIP add 1 avocado and adjust seasoning to taste..
Living Light International.
(makes 12 ounces).
1 cup raw cashews.
1/4 cup water.
1/4 cup lemon juice.
2-3 soft dates, pitted.
1 teaspoon Himalayan crystal salt.
1 teaspoon onion powder.
1/2 teaspoon garlic powder.
Dash white pepper.
1/2 cup olive oil.
1. Puree all ingredients, except oil, in Medifast food processor or blender and blend until smooth..
2. While continuing to blend, add oil in a steady stream, until emulsified..
3. Store in a tightly sealed container the fridge for up to 2 weeks...
Thanks Doubleg, I'm going to try these.. Mayo is one thing I really miss a lot!..
This one's great - by Jennifer Cornbleet from her book 'Raw Medifast food Made Easy for One or Two"..
1 cup raw cashews (soak a couple of hours).
3/4 cup water (I ended up having to use more).
2 T fresh lemon juice.
1/2 tsp garlic powder.
1/2 tsp onion power (I didn't have any, used dried minced onions).
1/4 + 1/8 tsp of sea salt.
1 T minced fresh basil or 1 tsp dried basil.
1 T minced fresh dill weed or 1 tsp dried dill weed.
Whip all but the basil and dill in a blender until smooth. Toss in the basil and dill and pulse just a couple of times to mix it in. Store in a sealed container in the fridge - keeps for 5 days...
Thanks for these..
I was thinking that perhaps the dressing I had in mind was very very simple - raw cashews, olive oil, vinegar, crushed garlic and perhaps some agave nectar or honey to take the edge off. Must try it but am always reluctant to try new recipes of my own in case I mess up and waste the (sometimes) expensive ingredients..
I think your idea would work, Tracy. It's a bit like one I make that I posted on this site a while ago, under 'what is your favourite salad dressing':.
With a stick blender, vitamix or equivalent, blend a handful (about 1/4 cup) of raw cashews with 2 tablespoons water and 2 tablespoons of lemon juice until completely smooth. Add celtic sea salt to taste and a touch of crushed garlic if you like. Of course you could sweeten it a bit with agave syrup too....
Everyone raw, or non-raw likes this dressing..