1 cup raw cashews (soaked in hot water 30 minutes, or overnight in cool water)
2/3 cup unsweetened almond milk
2 tsp lemon juice
1 clove garlic, peeled
1/2 tsp sea salt (plus more to taste)
1 pinch black pepper
1/4 tsp onion powder
1 1/4 tsp apple cider vinegar
1/2-1 tsp maple syrup or one packet of stevia
1 Tbsp fresh minced dill (or 2 tsp dried)
1 Tbsp fresh minced parsley
1 tsp fresh chives (or 1/2 the amount dried chives)
Soak cashews in very hot water for 30 minutes -1 hour (or overnight in cool water).
While cashews are soaking, measure out almond milk and add lemon juice and set aside to curdle (this makes your vegan “buttermilk”). This doesn’t take long so do about 1 hour before making the dressing.
Drain and rinse cashews several times and drain again. Then transfer to a bullet or small blender (a blender is preferred over a food processor for achieving a smooth texture) and add almond buttermilk, garlic, salt, pepper, onion powder, vinegar, and maple syrup or stevia. Blend on high for 1-2 minutes or until very creamy and smooth.
Add herbs and pulse several times to incorporate (you don’t want it fully puréed).
Taste and adjust flavor, as needed, adding more salt for saltiness, maple syrup for sweetness, lemon juice or vinegar for acidity, garlic for garlic flavor, or herbs for a more herbal flavor.
Use immediately at room temperature or refrigerate for 3-4 hours to chill. It will thicken in the refrigerator, so you can add more almond milk or water later on to thin if needed.
Enjoy with vegetables, salads, or seed crisps! Store leftovers covered in the refrigerator up to 7-10 days. Not freezer friendly (will likely separate upon thawing)
I used a medium sized garlic clove. It was really garlicly which I like, but if you prefer a milder garlic taste, then use a small clove and add more if you feel you need to.
Taste and adjust to your liking.
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