Servings: 6 servings
Calories: 126kcal
Equipment
Ingredients
Dressing Base
- 1 cup raw cashews
- 1 cup water
- 3 tbsp apple cider vinegar
Dry Spices
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp salt
- 2 tsp dry basil
- 1/8 tsp crushed chili flakes (optional)
Fresh Herbs
- 1/4 cup chopped fresh dill more if you really like dill
- 1/4 cup chopped spring onions
Instructions
- Soak the cashews overnight. If you are in a hurry, you can soak them in very hot water for about 30 minutes. I've done both and think it gets a bit more creamy when soaked overnight.
- Put cashews in food processor/blender and blend down as much as possible.
- Add in the DRY spices (not the fresh dill or spring onions) and apple cider vinegar--blend in.
- Add 1/2 cup of water and blend.
- Check the consistency. It should be thinning out nicely--but still too thick for salad dressing (but great for veggie dipping)
- Add another 1/4 cup of water and check consistency. I like it with one cup of water, but you may like it a bit thicker--remember, it's easy to add a bit more water to thin out, not so easy to soak more cashews overnight and thicken back up!
- Once you get the consistency you like, add the fresh dill and spring onions. Blend them in with a just a few quick pulses of your food processor.
- Refrigerate in an air tight container for up to one week.
Notes
It might be silly, but I actually believe my food tastes better when I store it in a nice jar. I can't really explain it, it just feels more important and special to me when I package it up nicely--it's like I respect and appreciate it more. I'd be curious to know if anybody else feels the same way--let me know in the comments if you have any thoughts on the matter.
Nutrition
Calories: 126kcal | Carbohydrates: 8g | Protein: 4g | Fat: 9g | Saturated Fat: 2g | Sodium: 202mg | Potassium: 192mg | Fiber: 1g | Sugar: 1g | Vitamin A: 208IU | Vitamin C: 3mg | Calcium: 26mg | Iron: 2mg
Tried this recipe?Let us know how it was!