Ingredients:
¾ c cashews
¾ cup Whole Foods brand unsweetened plain almond milk OR water plus a few extra cashews (see note); more milk/water if needed to thin
1 Tbsp + 1 tsp white (distilled) vinegar
½ tsp onion powder
1 small clove garlic
¾ tsp salt
¼ tsp parsley flakes
? tsp ground black pepper
etc
etc
Instructions:
- Blend all ingredients except parsley and pepper in a high-powered blender until smooth.
- Add parsley and pepper and whiz briefly--just enough to stir them in.
- Refrigerate for 1-2 hours or overnight, as the dressing will thicken dramatically. (Although I'm not good at waiting, so I often use it straightaway!)
- etc
- etc
For Full Instruction: veggie-quest.com
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