Salad Dressing Recipe: Ranchi..ish:

Ingredients

• ▢1 cup raw cashews

  
  

• ▢1 cup water

  
  

• ▢2 tablespoons apple cider vinegar

  
  

• ▢1 teaspoon onion powder

  
  

• ▢½ teaspoon garlic powder

  
  

• ▢½ teaspoon salt

  
  

• ▢1 teaspoons dried parsley

  
  

• ▢1 teaspoons dried chives

  
  

• ▢1 teaspoon dried dill

  
  

Instructions

• If you have a high-powdered blender you can skip straight to step 2. If you have a regular blender, you may want to soften the cashews first to ensure they blend smoothly. To do this add the cashews to a small pot and cover with water. Bring to a boil and cook for about 10 minutes until the cashews are very tender. Drain and rinse with cold water before using.

  
  

• Add the cashews to your blender along with 1 cup of water, apple cider vinegar, onion powder, garlic powder, and salt blend until completely smooth, stopping to scrape the sides as needed. I let it sit together and let the cashews soak up the liquid while I am meal prepping. It makes it smoother.  And you can add hot sauce to make it a Buffalo Ranch. Add the parsley, chives, and dill and pulse a few times to incorporate. Store in an air-tight container in the fridge for up to a week. The dressing gets thicker as it cools, and can even be used as a dip.

  
  

Notes

Cashews: raw cashews are my preferences as they have a mild flavour and are quite soft so they are easy to blend. For substitutions, you can try replacing the cashews with softened blanched almonds, softened raw sunflower seeds, white kidney or navy beans (reduce water), or soft tofu (reduce water). 

Dried herbs: if you want to substitute dried herbs for fresh herbs use double the amount. So 1 teaspoon dried herbs = 2 teaspoons fresh herbs.

Nutrition

Serving: 2tablespoons (recipe makes 16 servings) | Calories: 48kcal | Carbohydrates: 3g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Sodium: 75mg | Potassium: 71mg | Fiber: 1g | Sugar: 1g | Vitamin A: 421IU | Vitamin C: 4mg | Calcium: 8mg | Iron: 1mg