This creamy anti-inflammatory salad dressing is rich, flavourful, and packed with good-for-you ingredients like turmeric, ginger, and cinnamon. Made with NJM’s Cashew Milk, it’s the perfect healthy twist for your salads, bowls, and more.

Preparation Time: 2–5 minutes

🥗 Ingredients

• 200 ml NJM’s Cashew Milk

• 1/4 cup tahini

• 2 tablespoons apple cider vinegar

• 1 tablespoon pure maple syrup

• 1 teaspoon ground turmeric

• 1/2 teaspoon ground ginger

• 1/2 teaspoon ground cinnamon

• 1/4 teaspoon ground black pepper

• 1/4 teaspoon sea salt

• Juice of 1/2 lemon

🥄 Instructions

1. Mix Base Ingredients
   In a medium mixing bowl, whisk together NJM’s Cashew Milk and tahini until the mixture is smooth and creamy.

2. Add Flavourings
   Add apple cider vinegar, maple syrup, turmeric, ginger, cinnamon, black pepper, and sea salt. Whisk thoroughly until well combined and evenly mixed.

3. Finish
   Stir in the lemon juice. If the dressing is too thick, gradually add a little more NJM’s Cashew Milk until you reach your desired consistency.

4. Serve
   Drizzle over fresh salads, roasted vegetables, or grain bowls. You can also use it as a creamy dip. Store any leftovers in an airtight container in the fridge for up to 1 week.