Creamy Vegan Dressing

This is one of my favorites, y’all. So easy, and it goes with anything. It’s creamy and tangy, and full of healthy fat and tons of immune support. Tonight I smothered a fillet of salmon with this dressing and it made the meal. It’s also good as a salad dressing, a dip for veggies or a spread for sandwiches.

Makes about 3-4 cups, give or take, depending on your preference of dip/dressing (see below).

INGREDIENTS

• 1.5 cups organic cashews (soaked overnight in the fridge or in hot water for an hour+ ) SAVE the water you used to soak them.

• 4 cloves of garlic

• Juice of 2 lemons

• Large handful of organic fresh dill

• 1/2 cup filtered water (more/less based on the type of dressing you want. Dip=thicker, drizzle=more)

• salt & pepper

TO DO

• Pour the cashews (including the water you used to soak), and remaining ingredients into a food processor (I only use my Ninja Bullet when it comes to dressings/sauces. Otherwise you lose a ton of good stuff to the sides when using a larger blender/processor.)

• Blend until smooth. Add more water if you want it to be more “pourable.” To top protein or use as a dip, I add 1/2 cup water and it’s perfect. For salad dressing, I use a full cup.

• FYI: This dressing is best when served cold!