They’re back! Garlic scapes are back at the farmer’s market.
Fresh and light, they are a great addition to salads or sautés. I recreated one of my original recipes to make an oil free, creamy light green version. And boy, do I love this dressing! Today I served cucumber crudités decorated with sliced garlic scapes and the dressing as a dip. I plan to make a fresh farmer’s market summer salad for dinner with lettuce, colorful carrots, kirby cucumbers, garlic scapes, apples and toasted pumpkin and sunflower seeds.
6 garlic scapes
1 cup raw cashews
3/4 cup water
1/4 cup white balsamic vinegar
1/2 teaspoon pink salt
If you don’t have a Vitamix, soak the cashews for 4 hours. Better yet, get a Vitamix. It is time, people. You need one!
Place all of the ingredients in the Vitamix and let it rip until the dressing is smooth. Enjoy!
Garlic stems are great for so many things, and you have found yet another way to use them. I love cashews, too! However, I would not describe them as non-oil. (Why did you want something that was non-oil, again?) thanks for sharing!
D
That looks delicious. I am picking scapes from my garden, so this is a recipe I will try.
i don’t like to use processed oils if possible.