Creamy Dill Ranch Dressing!

Okay, so most of the time when I try to make a creamy dressing using cashews it just doesn't come out that great, maybe I’m just looking for something with a little more of a punch, but the recipes I've tried just end up tasting bland BUT yesterday I created one that I am super excited about!! It is tangy and zippy and just plain great!! So much flavor without being super thick or overpowering; I call it Creamy Dill Ranch Dressing! Try it out, dinner was a bit of a rush yesterday so I just poured it over top a head of romaine lettuce but you could use it on any kind of salad and it would be great!

I used my Vitamix blender for this dressing so I didn't need to pre-soak my cashews or anything (I love my Vitamix, best Mothers’ Day gift EVER!!) but if you don’t have a high powered blender, no worries my friends, just use what you got and give the cashews a soak for an hour or so before blending. Also because I use a high power blender the dressing comes out slightly warm so I make it about an hour before dinner and let it sit in the fridge to cool down. I think the white pepper in this dressing really makes it pop, it's subtle, a little smokey without being overly spicy but if you don't have it on hand use black. If you’re not into salad this dressing would make a great dip for roast potatoes or fries or a bunch of raw veggies- broccoli would be great!

Hope you all have a great weekend!

Creamy Dill Ranch Dressing (Vegan, Gluten-free, soy-free)

Makes approx. 1 cup of dressing

Ingredients:

• ½ cup raw cashews
• 6 tbsp water
• 2 tsp nutritional yeast
• 1 tbsp lemon juice
• 1 tbsp apple cider vinegar
• 1 large garlic clove, peeled
• 3 green onions, mostly white part with about 3 inchs of green on each, chopped
• 1 tsp agave syrup
• ¼ tsp dried dill
• ¼ tsp sea salt
• 1/8 tsp, scant white pepper

Place all ingredients into a high powered blender. Blend until smooth. Place into a dressing or mason jar and refrigerate for 1 hour.