This dressing is so rich and creamy that it makes a sensational addition to any lunch or dinner plate.
Ingredients Yields a little bowl
1 cup cashews, soaked 2-4 hours
1/2 -3/4 cups water
2 tablespoons fresh lemon juice
1/2 teaspoon garlic powder
1/4 teaspoon salt
1 tablespoon minced fresh basil, or 1 teaspoon dried
1 tablespoon minced fresh dill, or 1 teaspoon dried
Preparation
Place all the ingredients, except for the herbs, in the blender and blend until
smooth and creamy. Add more water if needed. Then, add fresh basil and dill
and pulse briefly (just to mix in the herbs.)
Serving Suggestions
This dressing is best suited to lunch and dinner dishes that need a creamy
and rich sauce.
*The dressing in the picture is made with fresh parsley instead of basil.
It also tastes delicious :-)
*The dressing keeps for 2-3 days in the fridge.
Recipe inspired by: Jennifer Cornbleet, California (Ranch Dressing)
