1 cup raw cashews
1 cup water
4 cloves garlic
1/2 cup extra virgin olive oil
1/4 cup freshly squeezed lemon juice
2 tablespoons apple cider vinegar
1 to 2 tsp. honey or agave nectar
1 tsp. Herbamare
1 Tbsp. Italian Seasoning or (Penzy’s) Buttermilk Ranch Dressing blend
1 tsp. dried dill
cracked black pepper, to taste
- Place the cashews, water and garlic into a blender fitted with a sharp blade or a vita-mix. Blend until smooth and creamy. Then add in remaining ingredients and blend again until combined.
- Pour into a glass jar and refrigerate overnight. Shake and pour over your favorite salad. Enjoy!
*This dressing is better after the flavors have had time to meld. Give it about a day and the tartness from the lemon juice will lessen. Use this as a salad dressing over crispy greens topped with summer vegetables or use it as a dip for carrot and celery sticks. Store in the fridge for up to 10 days.
Adapted from: www.NourishingMeals.com