Ranch Dressing
Makes 1 cup, 4 servings
Prep: Soak nuts overnight in refrigerator.
1 cup RAW cashews soaked
¾ cup water or coconut water
2 TBSP. fresh lemon juice
½ tsp. garlic powder
½ tsp. onion powder
½ tsp. sea salt
2 TBSP. fresh basil, minced or 2 tsp. dried
2 TBSP. fresh dill weed, minced or 2 tsp. dried
Place ingredients in a blender (except the basil and dill weed) and blend until smooth and creamy. Add the fresh basil and dill weed and blend briefly, just to mix.
Store in a covered container in the refrigerator up to one week.
Hints and suggested uses:
Use less liquid and make as a dip for veggies or as a sauce for coleslaw (see below).
Coleslaw:
Double the above recipe to make 2 cups of dressing.
Slice red and/or white cabbage, add chopped cauliflower or broccoli or carrots and mix with ranch dressing.
Use more liquid to create a dressing for salads.
