1/2 cup raw cashews soaked overnight in water to cover.
5 green onions (scallions) whites and greens
1/2 medium white onion, rough chop
2 small baby dill pickles
3 cloves smashed garlic
2 Tbsp dijon mustard
3 Tbsp lime juice, or vinegar
2 Tbsp tahini paste
1/4 cup nutritional yeast
Any mixture of fresh or dried herbs you would desire. Dill, cilantro, mint, oregano, basil, salt, black pepper, parsley, marjoram or any way you would prefer to flavor the dressing.
Put all ingredients in a blender, beginning with the drained cashews and about 1/2 cup of fresh water. Add all the rest of the ingredients in any order. Than cover blender and blend till mixture is smooth. Add more water if needed to help blender process and adding extra water until dressing is of desired consistency. If it’s blended thick, it could be used as a dip. To make a salad dressing you may want a more pourable consistency, in that case, more water would be needed.
Any plant-based milk could be used in place of water.
Also could add vegan mayonnaise or vegan unflavored yogurt if a richer sauce is desired.
Thank you for stopping by Mami’s Good Food Kitchen, today I will share with you a magic seasoning powder I make that lends an umami flavor to some of my dishes.It’s quick and simple, and can be mixed with any other seasoning you enjoy to give it your own spin.
You will need:
a blender (I use a vitamix, others will work but may take longer)
4 cups dried mushrooms, wiped clean (a mix or just shiitake)
1/4 cup shredded wakame seaweed
recycled jar to store powder in
Mixed Dried Mushrooms
After wiping the dried mushrooms clean, put them and the wakame in the blender. Cover the blender and use tamper to help push the mushrooms and wakame down to help them blend better and uniformly. Blend on high until mixture becomes a soft, dry, silky powder.
Mixture to blend
silky and powdery
If you want to add any other spices or salt, you should add them before you blend everything, to ensure the same texture throughout. You could add dried thyme, or granulated garlic or onion powder, or even dried rosemary, depending on your taste and how you intend to use the powder. I blend only the mushroom and wakame because I season dishes differently depending on what I am making and I like the freedom of choosing various seasonings.
A teaspoon or two in a soup will add a depth of flavor; or put some in the rice pot,while cooking rice, or in the bean cooking liquid. If you are making seitan, a couple spoonfuls mixed in with the vital wheat gluten will add a nice umami flavor to your faux meat.
Store in a recycled, cleaned jar, in a cool dark place or wherever you keep your other powders and spices. Kept dry, it should last indefinitely.
Till next time, take care and remember to serve your loved ones good, tasty foods, made with love and care.