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.

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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
  • 6-8 cups (12-14 small to medium) 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: ¾ cup dried cranberries (if not serving with cranberry sauce)

We always eat this dressing with cranberry sauce or mushroom gravy, and it is great standing alone. And with these added tastes, it is delicious.

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" baking dish. Cover with foil and bake at 350º 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.