Dairy-Free Creamy Herb Dressing
This Dairy-Free Creamy Herb Dressing is full of dill, parsley, garlic, and cashews! And it pairs well with regular, run-of-the-mill salad ingredients. So nothing fancy is needed for a scrumptious meal!
- Prep Time: 1 hour
- Cook Time: 5 minutes
- Total Time: 1 hour 5 minutes
- Yield: 2 cups 1x
- Category: Salads and Dressings
- Method: Blender
Scale
Ingredients
- 1 cup cashews, soaked at least one hour
- 3/4 cup cold water (more as needed for desired consistency)
- 2 tablespoons olive oil
- 1 1/2 tablespoons lemon juice (more as desired for a stronger flavor)
- 1/2 cup fresh dill sprigs
- 1/4 cup parsley, finely chopped
- 2 tablespoons green onion, finely sliced
- 2 cloves garlic, pressed
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion salt
- 1/4 teaspoon sea salt
Instructions
- Soak the cashews for one hour. In a high-speed blender, combine the water, olive oil, lemon juice, and cashews. Blend on a low speed, gradually increasing the speed to as high as it will go before the blades clog. Blend until smooth.
- Then add the dill, parsley, green onions, garlic cloves, garlic powder, onion salt, and sea salt. Use a tamper, if your blender has one, to push the ingredients into the blades.
- Refrigerate any unused portions and consume within about 4-5 days.
Notes
- Yield is an approximation, depending on amount of liquids used.
- To thin the dressing, add more cold water.
- For a stronger flavor, add more lemon juice and sea salt. You can also sprinkle a little extra garlic powder or onion salt, too, if desired.