This creamy cashew based ranch dressing is delicious and nutritious. It is perfect for using as a salad dressing, as a sauce for kale chips, or as a dip for crackers or vegetables.
Soak the cashews for 4 - 6 hours to deactivate enzyme inhibitors.
- 2 cups cashews
- juice of 2 lemons
- 3/4 cup water
- 3 garlic cloves
- 2 tsp apple cider vinegar
- 1 tsp dried dill
- 1 tsp himalayan salt
- 1/2 tsp black pepper
- Put all of the ingredients into a Vitamix or Blendtec blender, and blend until smooth.
- Store in an airtight container (a glass jar with a lid) in a refrigerator for up to 1 week.
Recipe Copyright © Naked Veggie Inc. and Respective Contributor
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