My favorite way to use this vegan ranch dressing is drizzled over a salad of crunchy romaine lettuce, cucumbers, and radishes. Once the dressing has chilled for a few hours you can use it as a dip for raw veggies!
Preparation Note
The cashews in this recipe need to be pre-soaked for 3 hours before making it.
Ingredients
½ cups
raw cashews
soaked for 3 hours
1
lemons
juiced
1 tablespoons
lemon zest
¼ cups
water
¼ cups
extra virgin olive oil
1 cloves
garlic
peeled
½ teaspoons
Herbamare
(or sea salt)
¼ teaspoons
freshly ground
black pepper
2 tablespoons
fresh dill
2 tablespoons
parsley
2 tablespoons
fresh chives