Ingredients
- 1 ¼ cups cashew milk
- ¼ cup raw cashews
- 1 tablespoon fresh lemon juice
- 1 tablespoon chia seeds, or more to taste
- ¼ teaspoon granulated garlic
- 1 tablespoon dried dill
- 1 tablespoon dried parsley
Why You'll Love This Recipe
This dressing offers a fresh and tangy flavor without any dairy, making it perfect for those with allergies or dietary preferences. It’s creamy and herb-packed, adding a bright twist to salads and snacks alike.
Tips From The Kitchen
- Use fresh dill for the best flavor, but dried dill can work in a pinch.
- Blend the ingredients well to achieve a smooth and creamy texture.
- Adjust the lemon juice or vinegar to balance the tanginess to your liking.
- Blend the ingredients well to achieve a smooth and creamy texture.
- Adjust the lemon juice or vinegar to balance the tanginess to your liking.
Directions
Tos the cashew milk, cashews, lemon juice, chia seeds, onion powder, salt, and granulated garlic into a blender. Blend everything on high until it’s nice and smooth. Next, add the dried onion, dill, and parsley, and give it a few quick pulses just to mix them in without breaking them down too much. Pour the mixture into a container and pop it in the fridge for at least an hour so the flavors can really come together and it gets nice and chilled.
Serving Guide
Try it as a dip for fresh veggies or crispy chips. It also works wonderfully drizzled over roasted potatoes or as a zesty salad dressing to brighten up leafy greens.
Food Storage Tips
Keep the dressing in an airtight container in the refrigerator. It will stay fresh for up to a week. Stir well before each use, as separation may occur naturally.
