This sauce was inspired by my Warm Winter Slaw and Veggie "Reuben" sandwich. Kind of by accident, I made a slaw sandwich one night. As I ate it, I couldnt stop feeling that it was like I was eating a reuben. After not having any meat in over 6 months, the purple cabbage actually felt a little bit like corned beef! I decided I wanted to try to make a dressing to ramp up the yummy sandwich. This sauce is my first attempt at a nutritionally potent Thousand Island dressing variation. Now I haven't actually had Thousand Island dressing in a long time so I can't really say that it's a close match but it is certainly tasty in it's own right!
Just a little prep work: Soak 1/2 cup cashews in water for at least 45 minutes. (I soaked mine all day so they would blend up extra smooth.) You'll also need to soak 2 sun-dried tomatoes or use the ones packed in oil.
Blend these ingredients in a blender until smooth:
1/2 cup soaked cashews
2 Tb. apple cider vinegar
1 shallot (or garlic if you prefer)
1 Tb. dijon mustard (opt.)
2 softened sun-dried tomatoes
1 fresh ripe tomato
1 roasted red pepper (or a chopped fresh red pepper)
1 Tb. agave nectar (or honey but then it's not vegan)
1/2 tsp. salt
1/2 cup water
You could stop here or add this Sweet + Sour Relish for a chunkier dressing.
Chop these condiments into a small dice and combine:
2 Piquillo peppers
1 jarred roasted red pepper
3 gherkins
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