Here in our home, we all tolerate milk products just fine, but I don’t always have ingredients on hand to make ranch dressing. So this dairy free option is a great way to substitute when you need to and even when you just want to vary the ingredients you use.
Plus it tastes great!
In fact, my husband was the only one that wasn’t gobbling it up.
But then again, veggies and dip really aren’t his snacking preference. (I’m still working on it…..)
I found the recipe for Cashew Ranch Dressing while going through the Making Babies book by Shoshanna Easling (giveaway going on now!) and made it the very next day.
This simple dip is sure to be a crowd pleaser.
- ¾ cup cashews
- ½ cup boiling water
- 2 Tbsp lemon juice or apple cider vinegar (she used both, just one was enough for me)
- 3 Tbsp extra virgin olive oil
- ½ tsp sea salt
- 1 Tbsp garlic powder
- 1 Tbsp onion powder
- 1 tsp dried basil
- 1 tsp dried dill
- Pour the boiling water over the cashews and let sit for 2 hours. (you could alternatively just use cashews that you’re soaking and dehydrating)
- Drain excess water.
- Add all ingredients in a blender or food processor and blend until smooth.
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