Ingredients
Scale
- 1 1/2 cups raw cashews, soaked overnight or boiled for 30 minutes
- 1 1/4 cup unsweetened almond milk
- 5 tablespoons apple cider vinegar
- 1 jalapeno, seeds removed and diced*
- 1 1/2 teaspoons dried dill
- 2 tablespoons nutritional yeast
- 2 green onion, diced
- 1/4 cup packed fresh parsley leaves
- 1 teaspoon granulated garlic
- 3/4 teaspoon salt
Instructions
- Place the cashews, almond milk and apple cider in a blender and blend on high for 30 seconds. Add all of the remaining ingredients and blend again until creamy, about 1 minute.
- Enjoy on all of your favorite foods that you would enjoy ranch dressing with!
Notes
*You can add more jalapeno if you would like it spicier.
Makes about 3 cups. Will stay good in your refrigerator for 5-7 days.
- Category: Dressing, Gluten Free, Vegan