OIL-FREE: Omit the oil in the dressing and increase the cashews by 2 tablespoons. If you don't have a high-speed blender, you may need additional nondairy milk for blending. Saute the onion and garlic for the wild rice in a splash of water or vegetable broth before continuing with the recipe as written.
TO MAKE WITHOUT A BLENDER: Chop the basil very finely with a sharp knife, or pound it in a mortar and pestle. Mince the garlic instead of simply chopping it. Omit the raw cashews, adding another 2 tablespoons of olive oil (2 tablespoons of raw cashew butter or almond butter may also work well). Reduce the nondairy milk by half. Adjust seasoning as needed.
NUTRITION: Nutrition facts include optional tofu, optional soy sauce, and 1/2 of the vinaigrette recipe.
Summer-in-a-bowl Wild Rice Salad with Creamy Basil Vinaigrette originally printed from https://yupitsvegan.com/wild-rice-salad-creamy-basil-vinaigrette/ August 13, 2016