One of our favorite vegan restaurants in our area has an amazing fall salad with a cinnamon vinaigrette that I absolutely love. It’s lighter than most, however as is standard operating procedure for most restaurants, the dressing is oil-based.  Oil-based dressings can add an extra 300-500 calories to an otherwise healthy, low-calorie salad, so we try our best to stay away!

Anyway, I set out to recreate the dressing without using oil, and I succeeded!! This will go beautifully on our Thanksgiving salad.

Cinnamon Vinaigrette

1/3 cup plain soy yogurt
2 TBS brown rice vinegar
1 TBS maple syrup (you may need more if your yogurt is unsweetened)
Juice from 1/2 lime
1 tsp low-sodium tamari or soy sauce
1 tsp cinnamon
1/4 tsp smoked paprika
pinch ground cloves
1 TBS cashew butter or about 2 TBS soaked raw cashews
water for thinning, if desired

Combine all ingredients in blender and mix until smooth.