Use this delicious dairy-free ranch recipe as a salad dressing over crispy greens topped with summer vegetables, or use it as a dip for carrot and celery sticks.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. Store in the fridge for up to 10 days.
Preparation Note
Soak cashews in a bowl of water for 3 hours before making this recipe.
Ingredients
1 cups
raw cashews
soaked for 3 hours
1 cups
water
4 cloves
garlic
½ cups
extra virgin olive oil
1 large
lemons
juiced
(¼ cup lemon juice)
2 tablespoons
raw apple cider vinegar
2 teaspoons
Herbamare
1 tablespoons
dried dill
1 teaspoons
dried thyme
1 teaspoons
dried basil
1 teaspoons
onion powder
1 teaspoons
freshly ground
black pepper
