Raw cashews are the perfect non-dairy substitute for cream or mayonnaise in lots of recipes. Soaking them in water then whipping in a blender creates a smooth, creamy texture (more or less water will make a thinner or thicker cream). I love using this recipe hack for creamy salad dressings because you’re getting the added nutrient benefits from the cashews. Recipe adapted from Cook’s Illustrated Magazine.
Creamy (creamless) Ranch Dressing
1 cup raw cashews
3/4 cup water, extra as needed
3 tablespoons cider vinegar
1 teaspoon salt
1 teaspoon onion powder
1/2 teaspoon sugar
1/4 teaspoon garlic powder
2 tablespoons minced fresh chives
2 tablespoons minced fresh dill
1/2 teaspoon fresh ground black pepper
- Process cashews in blender on low speed until consistency of fine gravel, 10-15 seconds. Add water, vinegar, salt, onion powder, sugar, garlic powder and process on low speed until combined, about 5 seconds. Let mixture sit for 15 minutes.
- Process mixture on low speed until all ingredients are blended then increase speed to high until dressing is creamy, about 3 minutes. Scarp down sides of blender as needed.
- Transfer to glass bowl or jar and refrigerate until cold. Add the chives, dill and pepper. Thin with additional water if needed. Store in refrigerator for up to 1 week.
Recipe adapted from Cook’s Illustrated Magazine, 2018.