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One of my favorite things to make is this Thanksgiving leftovers breakfast hash, and you could absolutely use some of this cornbread dressing for that hash
* Creamy Vegan Green Goddess Dressing Print Recipe Pin Recipe Ingredients cup (75 g) raw cashews (covered in boiling water and soaked 1-8 hours) cup (80 ml) packed basil leaves cup (80 ml) chopped chives cup (60 ml) packed tarragon leaves 1 large garlic clove, peeled 2 teaspoons (10 ml) drained capers 3 tablespoons (45 ml) fresh lemon juice (more to taste) 1 tablespoon (15 ml) extra-virgin olive oil teaspoon salt (more to taste) cup (60 ml) ice water, plus more as needed Instructions In the bowl of a high-speed blender or food processor, combine the soaked and drained cashews, basil, chives, tarragon, garlic, capers, lemon juice, olive oil, salt, and 1/4 cup ice water
Variations: Substitute ground turkey or chicken for beef for a lighter option Use different types of cheese such as pepper jack or cheddar for a twist Add bell peppers or green chiles for extra flavor Swap out Doritos for tortilla chips or Fritos for a different crunch If Catalina dressing isnt your thing, I have a few options for you to consider- try my Basic Salsa Recipe as a dressing
