1 1/2 cup cashews (soak them for a creamier dressing, 1-2 hr is fine, then drain)
3/4 to 1 cup water for blending
3 T lemon juice (about 1/2 a lemon)
1/3 cup cider vinegar
1/3 cup extra virgin olive oil
3 T agave ( or 3 soaked dates)
2 cloves garlic
1 t garlic powder
3 t onion powder
1 t dried dill
1 T sea salt
1/2 t basil
and to add after it’s done:
1/4 c finely minced fresh parsley
1/2 t fresh dill, minced
Blend all ingredients till creamy and smooth except the fresh parsley and dill. Once blended well, stir in the parsley and dill. Place in fridge for a minimum of 1 hour to thicken. If too thick, thin with water to desired consistency.
You can try different herbs. I also like it with basil and thyme.
Number of Servings: 3 Cups – About 24, 2 tablespoon servings.
