2 cups almond milk
1 cup raw cashews
1/2 cup minced parsley
1/2 cup minced red onion
2 tablespoons flax oil
2 tablespoons lemon juice
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon dry dill weed
1 tablespoon nutritional yeast
2 dates, pitted
1 teaspoon salt
Pinch white pepper
Soak the cashews for 4 hours, then rinse and drain. Blend all of the ingredients until smooth. Store in a sealed glass jar in the refrigerator for up to one week.
We thank Pamela Ziemann of ElementalCuisine.com and the Living Light Culinary Arts Institute for this delicious and healthy ranch dressing.