Easy Vegan Ranch dressing

• Prep Time: 10 minutes
 
• Total Time: 10 minutes
• Yield: 32 tbsp (2 cups)

INGREDIENTS

• 1 cup unsalted raw cashews (140 g)
• 1/2 cup plant milk of your choice, we used soy milk (125 ml)
• 2 tbsp lemon juice
• 1 tbsp yellow mustard (optional)
• 1 tsp salt
• 1/2 tsp ground black pepper
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp paprika
• 2 tbsp chopped fresh parsley
• 2 tbsp chopped chives
• 1 tsp dried dill

1. Soak the cashews overnight or for at least 4 hours.
2. Add all the ingredients (except the parsley, chives and dill) to a blender and blend until smooth.
3. Add the mixture to a mixing bowl and mix with the parsley, chives and dill until well combined.
4. You can serve the dressing immediately, although I think it tastes better when is cold.
5. Keep the vegan ranch dressing in a sealed container in the fridge for 3 to 4 days.

NOTES

• Add any spice or fresh or dry herb you like.
• Add more or less milk depending on how thick you want your vegan ranch dressing.