Have you gone to the effort of making a healthy, hearty salad only to top it off with a chemical-laden, artificial dressing? If this is you, don’t worry. I’ve been there, but this is not about condemnation. This is about solutions and how to Be Deliciously Healthy!
This Creamy Dill Cashew Ranch, gluten-free and dairy-free, will make a good veggie dip for your holiday party as well as a super salad dressing. My friend, Sheila, dehydrates kale chips and seasoned veggies, and these make great salad toppings as well. No more boring salads!
Yield: Makes over 3 cups
Total Prep time: 2 hours soaking time & 5 minutes to make
- 1 cup cashews, soaked 2 hours, drained, and rinsed
- 1½ cups water
- ¼ cup minced dill
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 2 tablespoons light Japanese miso (or any kind)
- 1 teaspoon onion powder
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon sea salt or to taste
Blend the cashews, dates, and water until smooth. Blend in the remaining ingredients, leaving the dill aside to pulse in at the very end. Dill should not be blended all the way. Serve immediately, or refrigerate in an airtight container up to 3 days.