I have a tip on how to make a vegan, creamy, oil-free Asian dressing that’s perfect for topping salads or using as a dip.

Looking for an exciting salad dressing that will get your friends talking? I have a tip on how to make a vegan, creamy, oil-free Asian dressing that’s perfect for topping salads or using as a dip. To a high-speed blender, combine 130 grams (½ cup) of cashew butter (or peanut butter), 120 milliliters (¼ cup) of water, 30 milliliters (2 tablespoons) of lime juice, 30 milliliters (2 tablespoons) of soy sauce, 30 milliliters (2 tablespoons) of rice vinegar, 15 milliliters (1 tablespoon) of maple or agave syrup, 3 grams (½ teaspoon) of Sriracha sauce, two cloves of peeled garlic, and either a thumb-sized piece of peeled ginger or 7 grams (1 tablespoon) of grated ginger. Blend everything together until smooth and creamy. You can serve it fresh to enjoy or store it for later.