Updated on 3/31/2019: I increased the salt from 1/4 to 1/2 teaspoon, increases the lemon juice to 2 tablespoons, and reduced the herbs to 1 tablespoon each. I prefer even a bit more lemon juice, so I go close to 2 1/2 tablespoons.To use dried herbs, use 1 teaspoon of dried dill and parsley. The general formula for is one tablespoon of fresh herbs to one teaspoon of dried herbs.I add the cashews to a bowl of water, with about an inch or so of extra water covering them because they tend to expand a bit. If the cashews are done soaking before you're ready to use them, rinse them and then store them covered in the refrigerator for a day.To speed up the soaking process, you can soak the cashews in a bowl of hot water for at least 10 minutes.I've been using cashew pieces from Trader Joe's because they're a bit cheaper than whole cashews, and you can just measure them by weight.For the seasonings and herbs, fresh is best, but if you don't have it, use dried herbs. I tend to use dried onion and garlic along with fresh dill and parsley, so that's what this recipe uses. Also, feel free to add black pepper to taste. Sometimes I add dried oregano as well. If you're using dried dill and parsley, use 1 teaspoon for every tablespoon of the fresh herb.And finally, 3/4 cup of water is a good amount for a thick dressing. To thin it, it's best to add additional water while you're blending the cashews. About 1 cup or a bit more will get you a thinner dressing.
Servings: 16tablespoons or 1 cup
1cupraw cashews soaked in water for a few hours and rinsed; or soak in hot water for at least 10 minutes
2 to 3tablespoonsfresh lemon juiceabout 1 large lemon