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
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
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.
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.
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