Creamy Ranch Dressing - Vegan

This really turned out great. It does get quite thick in the fridge. To use on salad I simply added a couple of spoonfuls to chopped romaine lettuce, and then tossed to coat the leaves evenly, much like a thick Caesar salad dressing. Because it gets so nice and thick, I think this would be a great dip for raw veggies, chips or pitas. For a creamier dressing, soak cashews in water for about an hour.

• Ready In: 25 mins
• Yields: 2 cups

Ingredients

• 1 1⁄4 cups raw cashews
• 3⁄4 cup soymilk, not sweetened
• 1  tablespoon lemon juice
• 1⁄3 cup cider vinegar
• 1⁄3 cup extra virgin olive oil
• 3  garlic cloves
• 1  teaspoon garlic powder
• 3  teaspoons onion powder
• 1  teaspoon dill (or 2 tsp fresh)
• 1  tablespoon salt
• 1⁄2 teaspoon basil (or 1 Tbsp. fresh)

Directions

1. Blend cashews, soy milk, lemon, vinegar and olive oil until creamy and smooth.
2. Be patient because this sometimes can take a while.
3. Add remaining spices and blend until combined.
4. Check salt and adjust as needed.
5. This dressing will get thicker in the fridge.