* Prep time: 5 minutes
* Yield: About 1 cup (8 servings of 2 tablespoons each)
Ingredients
* The Creamy Base: 1/2 cup raw cashews (soaked in boiling water for 15 minutes and drained) OR 1/2 cup firm silken tofu (Note: If you prefer to avoid tofu, raw cashews or raw sunflower seeds or drained white beans are your best option here).
* The Fresh Herbs: 1 tight cup fresh cilantro leaves and stems (washed thoroughly)
* The Citrus & Tang: Juice of 1 large lime (about 2 tablespoons) + 1 tablespoon apple cider vinegar
* Aromatics: 1 small clove garlic (or 1/4 teaspoon garlic powder) + 1 small green onion/scallion (chopped)
* Liquid to Blend: 1/4 to 1/2 cup water (adjust to reach your preferred thickness)
* Spices: 1/2 teaspoon ground cumin
Instructions
  1. Prep your base: If using raw cashews, drop them into a heat-safe bowl, cover with boiling water, and let soften for 15 minutes. Drain thoroughly.
  2. Load the blender: Toss the softened cashews, fresh cilantro, lime juice, apple cider vinegar, garlic, green onion, cumin, and 1/4 cup of the fresh water into a high-speed blender or small food processor.
  3. Blend until silky: Blend on high speed for 1 to 2 minutes until completely smooth with no remaining cashew bits.
  4. Adjust consistency: If the dressing is too thick, stream in an extra tablespoon or two of water until it reaches a perfect, pourable consistency.
  5. Chill: Pour into a glass jar and refrigerate for at least 30 minutes before serving. It will thicken slightly as it chills and flavors will deepen. Keeps well for up to 5 days.
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🥗 Dressing Nutrition
(Per Serving: 2 Tablespoons)
* Calories: 45 kcal
* Total Fat: 3.6 g (Naturally occurring intact fat from cashews)
* Saturated Fat: 0.6 g
* Sodium: 2 mg
* Total Carbohydrates: 2.8 g
* Dietary Fiber: 0.4 g
* Sugars: 0.5 g
* Protein: 1.5 g