Ingredients

  • ¼ cup raw cashews, soaked (or cooked white beans)
  • ¼ cup unsweetened almond milk
  • ¼ cup fresh lemon juice
  • 2 garlic cloves, peeled
  • 2 Tbsp. Dijon mustard
  • 1 Tbsp. date paste
  • 1 Tbsp. white wine vinegar (optional)
  • 1 Tbsp. kelp granules (optional)
  • 2 Tbsp. light soy or chickpea miso (optional)

Preparation

  1. Process cashews and almond milk in a high-powered blender or food processor until smooth and creamy.
  2. Blend all remaining ingredients together until smooth and creamy.
  3. For a thinner dressing, add up to ¼ cup more almond milk.
  4. Drizzle over salad greens.

Variations

  • For Ranch Dressing: Add 1 Tbsp. Ranch Dressing Mix
  • For Ranch Style Dressing and Dip: Add
    • 1 tsp. dried parsley
    • ½ tsp. garlic powder
    • ¼ tsp. onion powder
    • 1/8 tsp. thyme
    • ¾ tsp. ground black pepper
    • 1 tsp. seasoned salt
  • For Sun Dried Tomato Dressing: Add
    • 1 Tbsp. Ranch Dressing Mix
    • 3 Tbsp. sun dried tomatoes (press between paper towels to get out as much oil as possible)
      Add last and process only a few seconds if you want some tomato bits visible.
 
Adapted from a Whole Foods Market Health Starts Here recipe.