Servings 10-10 (approximately 2 tablespoons per serving)
Calories 50kcal
Equipment
High-Powered Blender
Ingredients
3/4cupraw cashews(use 1/2 cup raw, hulled sunflower seeds for a nut-free option)
1/2cupwater
1/4cupsoy milkunsweetened
1tablespoonlemon juice
1tablespoondistilled white vinegar
3/4teaspoongarlic powder
3/4teaspoononion powder
3/4teaspoonsalt
1/8teaspoonwhite pepper
2tablespoonsfresh chopped dill
2tablespoonsfresh chopped chives
2tablespoonsfresh chopped parsley
Instructions
Add the cashews or sunflower seeds to a glass dish or Pyrex and cover with boiling water. Soak for 10-15 minutes. Drain and rinse under cold water.
Add the nuts or seeds, water, soy milk, lemon juice, vinegar, garlic powder, onion powder, salt, and white pepper to a high-powered blender. Blend on high speed until smooth, stopping to scrape down the sides if needed.
Transfer the mixture to a bowl with a lid and stir in the fresh herbs. Cover and refrigerate for at least 4 hours so the flavors have time to meld together and the dressing thickens up.
Notes
If the dressing is too thick for your liking after refrigerating, feel free to add a splash of soy milk to thin it out.I find that soy milk offers the best flavor in this recipe, but if you cannot consume soy, use an unsweetened almond milk with at least 4 grams of fat per cup instead.To substitute dried herbs for the fresh herbs, use 2 teaspoons of each.Nutrition information was calculated using cashews based on 10 servings per batch.