Austin is blessed by the presence of Wheatsville Food Co-op, an institution that has operated in this fair city since 1976. A food co-op is a business structure that people join by paying a one-time fee. They then become actual owners of the co-op, voting on the board of directors and if there is sufficient profit, receiving rebates.

I could go on about Wheatsville and how awesome it is. Local, organic produce and meat, an amazing bulk section — I am so grateful Wheatsville exists, and I’m happy to be a member. Click the link above to learn more, and put a stop there on your to-do list when visiting Austin.

Wheatsville makes in-house an amazing cashew-tamari-garlic dressing. It is savory amplified ten times. So good. And it’s thick enough to use as a dip that will make kids — and you — love to dip veggies or crackers in it.

Wheatsville cannot possibly cater to every single diet or food restriction out there, although I give them great credit for trying. They stock items for vegans and for Paleo fans, sell a nice variety of fermented veggies and raw items, a vast array of supplements, and popcorn tofu, among many other items you cannot find in any other grocery store in town (and that’s saying a lot, since Austin is the home of Whole Foods and Central Market.)

Among this wonderfully tasty dressing’s ingredients are tamari (Japanese version of soy sauce, but gluten free) and canola oil (a heat-processed oil). I am sensitive to gluten (although not celiac), and I avoid cooked oils as much as possible in favor of healthier oils.

I got the recipe from a Wheatsville deli employee, but the quantities were humongous, as in gallons! After searching online for a recipe for home cooks, I found a post by another Austin blogger who attempted to replicate it. Christine’s version includes tamari and sunflower oil, but once I had the proportions for the ingredients, it was easy to substitute gluten-free tamari and avocado oil. (Thank you, Christine. Your Austin food blog is really good, and we’ve dined in many of the same places.)

This dressing/dip is so tasty and versatile, you can use it on salads, sandwiches, meat, eggs, bread, roasted vegetables, raw veggies, crackers, and more. It’s the most umami dressing I know of.

Here is my version. I like to use as many organic ingredients as I can.

This recipe thickens with refrigeration. If you want an even thicker dip, add more cashews.

1/2 cup raw cashews (soaked overnight and drained)
1 clove garlic
2 tablespoons + 1 teaspoon gluten-free tamari
2 tablespoons + 1 teaspoon raw apple cider vinegar
3 tablespoons avocado or extra virgin olive oil
1/4 cup water (if dressing is too thick, add more water a teaspoon at a time to thin to desired consistency)
1/2 teaspoon freshly ground pepper (or 1 tsp whole peppercorns if using a Vitamin)

Put the ingredients into your blender and blend on high until smooth. Enjoy your healthy cashew-tamari-garlic dressing!