Dessert #SaladSecrets – Rose petal & cashew cream dressing

Florette have challenged me to get creative again this month and create some delicious dressings. Whilst I can’t wait to get cooking with the balsamic vinegar and Dijon mustard, the ingredient that really caught my eye was these Waitrose rose petals.

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This month’s challenge box – it’s like a Masterchef invention test!

I’ve only ever used rose petals in the bath before, but their intense pink colour is perfect for adding some vibrancy to delicious but dull-looking brown foods.

This creamy dressing is a perfect topping for my red velvet smoothie bowl when the sun’s shining, or perhaps a fudgey red velvet brownie as winter draws in – why not add balsamic-glazed strawberries or crunchy roasted nuts for an extra special dessert?

I’ll be sharing some traditional salad and dressing recipes soon – follow me on Instagram to see my savoury creations.

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ROSE PETAL AND CASHEW CREAM DRESSING

Ingredients (makes enough to top two smoothie bowls):

  • 1/2 tbsp rose petals
  • 60ml (4 tbsp) unsweetened almond milk
  • 2 tbsp (30g) smooth cashew butter – I love Meridian and MyProtein’s
  • 1 tbsp Florette peppercress leaves
  • 1 tsp coconut oil
  • 1 tbsp coconut milk (optional – adds a luxuriously creamy taste)

Method:

  • Blend the rose petals and milk to create a pink liquid, then simply blend or whisk in the leaves, cashew butter and coconut milk.
  • Drizzle your dressing over the smoothie bowl or brownie, and scatter a few more rose petals and 1/2 tsp Cacao, Flax & Superberries powder over the top to add a little more colour.
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