A dairy-free option of your favorite dressing with three variations! This recipe takes five minutes to make in a high-speed blender. I like to make a double batch on my weekly meal prep day ;) Vegan, gluten-free.
4 servings
Ingredients:
1/2 cup raw cashews* (see notes)
1/2 cup water
1 Tbsp fresh lemon juice
1 tsp dried chives
1 tsp parsley
1 medium garlic clove
1/2 tsp sea salt
1/4 tsp dijon mustard
1/8 tsp dried dill
Method:
Add all ingredients to a high speed blender and blend until smooth and creamy, about 1-2 minutes.
Store in an airtight container and refrigerate for 30 minutes. Give it a good stir just before serving.
Store in the refrigerator for up to 7 days.
Note:
Raw cashews may also be referred to as "unsalted, unroasted cashews”, depending on the brand.
If you don’t have a high speed blender, soak cashews in hot water for 30 minutes prior to blending. Discard soaking water and proceed with recipe.
Variations:
Cilantro Ranch - add ½-1 cup fresh cilantro (leave and some stems) before blending.
Green Goddess Ranch - add ½ cup fresh basil + ½ cup fresh parsley before blending.
Dill Dip - Only add 6 Tbsp of water to recipe above. Stir in 2 Tbsp chopped fresh dill after blending (or 1 ½ tsp dried dill).