• Yield: Makes 3 1/2 cups

  • Time: 20 minutes total


  • 1 cup water

  • 1 cup pecans, toasted

  • 1/2 cup safflower or sunflower oil

  • 1 tablespoon maple syrup or agave nectar

  • 5 teaspoons apple cider vinegar, raw

  • 1 tablespoon soy sauce, or to taste

  • 1/4 teaspoon garlic, minced (optional)


1. Place all ingredients in a blender and blend until smooth.

2. Serve with a large organic mixed green salad with all of your favorite veggies such as tomato, cucumber, grated carrots, red onion slices, olives and more.

Reprinted with permission from Vegan Fusion World Cuisine by Mark Reinfeld and Bo Rinaldi (Beaufort Books, 2007). Copyright 2007 by Mark Reinfeld and Bo Rinaldi.