Ranch dressing

Time to prepare:  10-15 minutes
Difficulty: Very Easy
Utensils: knife, Blender / Food processor / Immersion blender
Adaptable: Yes
Vegetarian: Yes
Vegan: Yes
Dish origin: USA

Ingredients:

•  120g of raw cashews
• 120ml of water
• 40ml of freshly squeezed lemon juice 
• 200g of tofu, crumbled, just add 100g more of cashews/eggless mayo for soy free version
• 1 tablespoon homemade dijon mustard or store bought mustard
• 2 tablespoons chopped onion
• 2 garlic cloves
• 1 teaspoon fresh herb of your choice
• 1 teaspoon miso or salt
• 1/2 teaspoon of black pepper

Preparation:

Pre-soak the cashews for 4-6 hours before making this sauce. Add the soaked cashews, water and lemon juice to your blender/food processor/immersion blender and blend until smooth. Add the rest of the ingredients and process until creamy. If you want a softer flavor on the onion and garlic you can cook them in water/oil/vinegar before adding them to the mixture. You can store this for up to 2 weeks in the fridge.