This is my new favorite dressing as far as dairy-free dressings go. I use it as a dairy-free crema to spread on spicy and tangy food like taco bowls, burrito bowls, and roasted protein and veggies.

Some things I love about this dressing:

There’s no oil in it
It’s dairy free
It has greens it it
It lasts at least a week or so in the fridge
It also works great as a dip

I use it as the base for other dressings as well, and it’s very easy to adjust. You can make it thick, or thin it out by adding more water. I like the way the fresh greens give it a green hue, which reminds me that I’m eating greens.

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Creamy Herb Ranch Dressing {dairy free}

You can use any fresh greens here you'd like, I just happen to like the mild flavor of cilantro and parsley.

This dressing is thick, so feel free to thin in out a bit with more water until it reaches a consistency you like. If you're adding up to a 1/4 cup more water, I recommend adding up to 3 tablespoons of lemon juice (versus 2 tablespoons).

You can use lime juice in place of lemon juice.

Servings: tablespoons

Calories: 30kcal

Ingredients

1 cup raw cashews soaked in water for a few hours and rinsed; or soak in hot water for at least 10 minutes
3/4 cup water
1/2 teaspoon salt
2 to 3 tablespoons lemon or lime juice about 1 large lemon or lime
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/3 cup cilantro leaves
1/3 cup parsely leaves

US Customary - Metric

Instructions

Combine the soaked cashews and water in a high speed blender or food processor, and blend until creamy and smooth.
Add the lemon, salt, garlic powder, onion powder, cilantro, and parsley and pulse to mix it up.
Use this as a dressing for salads, as a dip, in sauces, etc. Store sealed in the refrigerator for a few weeks.