Creamy. Tangy. Tasty.
GF. V. SF.
Ingredients:
1 cup raw cashews (soaked overnight if you don't have a high power blender)
1/2 cup non dairy milk (I use unsweetened original almond milk)
1 tbsp dijon mustard
1 tsp apple cider vinegar
1 tsp lemon juice
1 tbsp onion powder 1/2 tsp Himalayan pink salt or sea salt a bunch of cracked black pepper
1 tsp finely chopped fresh dill 1 tsp finely chopped fresh parsley
1 tbsp chopped fresh chives
Directions:
Toss everything in the blender except for the herbs and blend until smooth and creamy - you might have to scrape down the sides and blend a few times
Fold in the herbs, & serve!
You can absolutely use dried herbs for this, but use about half the amount - dried herbs have a stronger flavor Not down with the thickness? Add more milk until you reach your desired consistency
Dunk taters in it, drizzle on a salad, roll it up in a veggie wrap, use as pizza sauce - oh the possibilities!
I made these cute little salad skewers to dunk (cherry tomato + mixed greens + mexican sour gherkins)
Vicious Variations:
Sub smoked salt for your usual to get an entirely different flavor
Swap fresh cilantro for dill, and lime juice for lemon and you have a killer taco topping!
Sound Mate:
Dio - The Last in Line
Eat your heart out!
