by Nicki Wood
And on Facebook, Jules Lieb found me. Jules was a legendary Nashville restaurant figure going back to the 1980s. She worked at The Laughing Man, possibly Nashville's first vegetarian place, and later at Garden Allegro. Eventually she ran Jules, serving vegetarian cuisine and beyond, in Cummins Station.
Jules now lives in Boulder, Colo., and just opened Morning Glory Cafe. But the memory of the Carrot Cashew Dressing from that era remains. It was an unforgettably rich and satisfying dip, dressing or sauce for vegetables.
Even if you're not interested in the dressing, please keep the recipe, because one day a longtime Nashvillian will recall it fondly and get a far-away look in the eyes.
Carrot Cashew Dressing
This recipe makes more than a quart, so you may prefer making a half batch. Jules cautions, emphatically, not to substitute olive oil; it does not taste good in this preparation.
2 cups water
2 cups cashews
2 large carrots, cut into large dice
1 cup safflower or canola oil
1 cup nutritional yeast
1 teaspoon garlic granules,
Pinch of cayenne
1/4 cup tamari sauce
Pour the water over the cashews in the blender. Blend like crazy. Add the remaining ingredients. Blend like crazy. Makes a 5 to 6 cups.