Ingredients
- ½ cup raw cashews, soaked for 2 hours, drained, and rinsed
- ¼ cup fresh lemon juice
- ¼ cup water
- 2 garlic cloves, minced
- 1½ tsp apple cider vinegar
- 1 tsp Dijon mustard
- ½ tsp onion powder
- ½ tsp sea salt
- ¼ cup fresh parsley, loosely packed
- 1 tbsp fresh thyme leaves
Optional Add-Ins
- 1 tbsp fresh chives, chopped
- 1 tbsp fresh dill
- 1 tbsp nutritional yeast
- 1 tsp maple syrup or agave
- Freshly ground black pepper
- 1–2 tbsp additional water, if needed
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Linked Recipes
Preparation
Step 1
If you don't have a high-speed blender, soak the cashews in water for 2 hours, then drain and rinse well.
Step 2
Add the cashews, lemon juice, water, garlic, apple cider vinegar, Dijon mustard, onion powder, and sea salt to a food processor or high-speed blender.
Step 3
Blend until completely smooth and creamy, scraping down the sides as needed.
Step 4
Add the parsley and thyme, then pulse a few times until the herbs are finely chopped and incorporated. Avoid over-blending to keep the dressing bright green and fresh.
Step 5
If using any optional ingredients, stir or pulse them in now.
Step 6
Taste and adjust the seasoning, adding more lemon juice for brightness, salt and pepper to taste, or additional water for a thinner consistency.
Step 7
Drizzle over green salads, roasted vegetables, grain bowls, pasta salads, quinoa salads, wraps, or use as a creamy dip for fresh vegetables. Chill for 30 minutes for the best flavor.
