I could pretty much live off of raw food. Smoothies, salads, and raw snacks have always been my jam - BUT, this dressing is a game changer. I have been making this dressing every week for the past 4 weeks or so, and I figured it was time I shared. 

I originally made it as a dip for raw veggies, but then I tried it on salad, and then I tried adding it to roasted vegetebles, baked potatoes, and even quinoa bowls, and I am SOLD. 

With only a handful of ingredients, it is super easy to make and keep on hand for any occasion. It should last for 2 weeks, but I doubt it stays in your refrigerator that long ;)

INGREDIENTS:

1.5 cup cashews 

1 cup water 

1 tablespoon minced garlic (or 2-3 whole cloves)

1 lemon, juiced 

2 teaspoons salt 

1 teaspoon black pepper 

1/3 cup fresh parsley, finely diced 

1/4 cup chives, finely diced 

2 tablespoons dried dill 

DIRECTIONS:

Blend all ingredients except the parsley, chives, and dill until smooth. Once smooth, add in the ingredients and pulse lightly until everything is barely mixed. You don't want to blend it too long or the herbs will break up and it will turn green. 

Let me know what you think! :) 

xoxo

Emma