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dressing- vegan dill ranch Recipe

   
 

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     dressing- vegan dill ranch

Category   Sauces
Sub Category   None

Ingredients
1 c cashews soaked for 30 min in boiled water
2/3 c coconut milk
2 tsp lemon juice
1 clove garlic
1/2 tsp pink himalayan sea salt
1/4 tsp onion powder
1 1/4 tsp lime juice
1 tsp maple syrup
2 tsp dried dill weed
 
2 tsp dried parsley
1/2 tsp dried chives

Instructions
Soak cashews in very hot water for 30 minutes. While cashews are soaking, measure out coconut milk and add lemon juice and set aside to curdle (this makes your vegan “buttermilk”). Drain and rinse cashews several times and drain again. Then transfer to a small blender and add buttermilk, garlic, salt, onion powder, lime juice, and maple syrup. Blend until very creamy and smooth. Add herbs and pulse several times to incorporate. Taste and adjust flavor, as needed, adding more salt for saltiness, maple syrup for sweetness, lemon juice for acidity, garlic for garlic flavor, or herbs for a more herbal flavor. Use immediately at room temperature or refrigerate for 3-4 hours to chill. It will thicken in the refrigerator, so you can add more milk or water later on to thin if needed.


Originally Submitted
1/1/2019





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