MAKES: ABOUT 1½ CUPS
TIME: LESS THAN 10 MINUTES
Cool, creamy lime cilantro dressing is essential for any Mexican-inspired salad or anything featuring avocado, corn, or, for a twist, fresh figs (see page 119). It’s great on tacos too!
½ cup unroasted cashews
¾ cup hot water
2 tablespoons freshly squeezed lime juice
1 tablespoon olive oil
1 clove garlic, peeled
2 teaspoons white (shiro) miso
1 teaspoon garlic powder
1 teaspoon onion powder
1 cup lightly packed fresh cilantro
1 jalapeño pepper, roasted
1 Soak the cashews in the hot water for 30 minutes (or overnight, refrigerated and covered). Then pour cashews and water into a blender and blend until perfectly smooth. Alternatively, if you have a high-powered blender (like a Vitamix or Blendtec), no soaking is required: just pulse the cashews into a fine powder, add the hot water, and pulse again until very smooth.
2 Add the remaining ingredients and pulse until smooth. Chill the dressing in a tightly covered container until ready to use, or at least 20 minutes for the flavors to blend. Store chilled and use within 2 days.
To roast just one pepper fast, drop it in a dry cast-iron pan preheated over high heat. Occasionally roll the pepper until nicely charred on all sides, then remove from the heat, cool for 5 minutes, and peel and discard the skin. For a milder pepper kick, remove the seeds and white inner pith before adding to the dressing.