https://youtu.be/0HvBil1RWD0?si=JQ1i20kVaWr5sDqI
INGREDIENTS
½ cup raw cashews
1 cup plain unsweetened nut milk
2 tbsp white vinegar
¾ tsp salt or to taste
½ tsp garlic powder
¼ tsp onion powder
1 tsp dried parsley
Pepper to taste
Pinch of dill (optional)
[Ed: In place of so much cashew try substituting cooled baked potato and/or 1/4 to 1/2 C of PB2 Cashew Powder. 2T of the powder contains 2.5g fat, while same amount of cashews has 7.1 g fat. Or sub white beans as described below.]
For Nut Free Version:
½ cup canned white beans
½ cup plain unsweetened soy milk*
1½ tbsp white vinegar
½ tsp salt or to taste
½ tsp garlic powder
¼ tsp onion powder
1 tsp dried parsley
Pepper to taste
Pinch of dill (optional)
INSTRUCTIONS
1). Place all ingredients except for parsley and dill (if using) in a small blender attachment.
2). Blend until smooth and creamy, transfer to a small glass container with a lid and mix in dried parsley and dill if using. Adjust any seasonings to taste.
*For a thicker ranch just add less nut milk.