Dairy-Free, Egg-Free, Gluten/Grain-Free, Low Carb, Refined Sugar-Free, Soy-Free, Vegan
1 c raw soaked cashews
½ c unsweetened coconut or almond milk + ½ tsp lemon juice to make “buttermilk”
1 Tbsp lemon juice
1 tsp dried parsley
½ tsp onion powder
¼ tsp black pepper
¾ tsp salt
1 clove garlic
Optional add-ins: 1-2 drops Young Living Dill Vitality Essential Oil; vegan mayonnaise for extra creaminess; more garlic if desired.
Alteration: Cilantro Lime Ranch for taco salads, add 2 drops Young Living Lime Vitality Essential Oil, and ¼ c fresh cilantro.
- Let the unsweetened coconut or almond milk sit in a glass measuring cup with the lemon juice for 5 minutes to create a “buttermilk.”
- Combine all ingredients in food processor or high-power blender (add more water if too thick, or use less liquid for a veggie dip)
- Keep refrigerated and use within 4-5 days.
Copyright 2017 © Sabrina Kate, All rights reserved
*Recipe for personal use only