Prep Time: 5 Minutes
Makes 2 -3 Cups
1 Cup Raw, unsalted Cashews
¼ Cup Almond or Coconut Milk
1 Clove of Garlic, cut into quarters
3 TBSPs Chives or 1 TSP Onion Powder
3 – 4 Sprigs Fresh Parsley
3 TSPs White Vinegar
Salt and Pepper to taste
- Place cashews in water and soak overnight or for 6 hours.
- Drain, rinse and place in a blender with just enough water to cover the cashews.
- Blend for 1 – 2 minutes until smooth. If it’s too thick to blend well, add a little water.
- Add the rest of the ingredients and blender again until smooth and creamy.
Store in an airtight jar in the refrigerator for up to 10 days, though ours rarely lasts that long!
Try roasting broccoli in coconut oil on a baking sheet at 400 degrees for 20 minutes, turning half way through. Then top with cashew ranch and sprinkle with sesame seeds for a delicious total nutrition breakfast, lunch, dinner or snack