Instructions

Add the cashews, water, onion & garlic powder, lemon and apple cider vinegar to a high speed blender, blend until creamy smooth. Add the dill, parsley, paprika, salt and pepper, and mix by hand.

For a thinner dressing, add 1 – 2 tablespoons of water at a time until desired consistency.

Use right away or let set in the refrigerator to chill.

Makes about 1 cup.

Store leftovers in an airtight container, in the refrigerator, for up to 6 days.

NOTES:

Soaking aids in the digestion of cashews. Soak cashews in 1 of 2 ways:

Quick soak cashews: To soak your cashews quickly, cover them with hot water and let set for 5 – 10 minutes. Drain cashews and use accordingly.

Regular soak for cashews: Cover with an inch of cool water, let soak for 2 – 3 hours. Cashews don’t need any longer than 3 hours, but will be ok if soaked longer.

In place of water when blending, substitute with unsweetened plant milk of choice.

If you’re allergic to nuts, replace the cashews with 1/2 to 3/4 cup vegan mayo, no need to use a blender, just stir well to combine.

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