Wild Rice Sage Dressing

Sage Dressing has always been a highlight of Holiday meals for us. Here is a WFPB version that doesn't use bread as its base and we find equally delicious. And this dish doesn't have to be reserved for holidays. It's a great meal on its own, especially smothered in Mushroom Gravy.

Wild Rice Sage Dressing

  • 4 cups wild rice blend cooked grain
  • 2 cups rolled oats
  • 1 onion, diced
  • 2 garlic cloves, minced
  • 4 stalks celery, diced
  • 2 tablespoons dried sage
  • 12-14 mushrooms, diced
  • 2 apples, cubed
  • 1 pear, cubed (optional)
  • ½ cup pecans
  • ground black pepper to taste
  • 1½ cups cashew cream (use recipe below or use any regular plant-based milk)

Optional if not going salt-free:

½ teaspoon sea salt

We always eat this dressing with cranberry or mushroom gravy, and with these added tastes, we don’t need any salt at all.

Add all ingredients except the cashew cream to a large bowl and mix well.

Pour the cashew cream over the mix and stir to combine well.

Scoop into an 8 x 12 casserole and cover with foil. Bake at 350 degrees F. until onion and celery are soft, approximately 90 minutes.

 

Cashew Cream

  • 1 cup cashews
  • 2 cups filtered water

Add cashews and water to a high-speed blender and blend on high for 60 seconds.

NOTE: This makes more than needed for the Dressing, but requires this much volume to blend well in a large blender. Use the extra cream to make a nut and seed, oil free dressing or any other way you normally use a dairy-free milk. There are lots of choices for dressings on our website under Dressings and Sauces.

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