Ingredients:

  • 1 cup (150g) raw cashews, soaked and drained
  • 1/2 cup (120ml) cold filtered water
  • 2 tbsp (30ml) apple cider vinegar
  • 1 tbsp (15ml) fresh lemon juice
  • 1 tsp (5g) Dijon mustard
  • 1 small clove garlic, peeled and smashed
  • 1 tsp (2g) dried dill weed
  • 1 tsp (3g) onion powder
  • 1/2 tsp (3g) fine sea salt
  • 1/4 tsp (1g) coarsely ground black pepper
  • 2 tbsp (10g) fresh chives, finely minced

Instructions:

  1. Soak the 1 cup cashews. Cover with water and let sit for at least 2 hours. Note: This softens the fibers for a smoother blend.
  2. Drain and rinse thoroughly. Throw away the soaking water to remove excess phytic acid. Wait until the water runs clear.
  3. Combine the base. Place the cashews and 1/2 cup cold filtered water into the blender.
  4. Add the brighteners. Pour in 2 tbsp apple cider vinegar and 1 tbsp lemon juice.
  5. Incorporate the aromatics. Add 1 tsp Dijon mustard and the smashed garlic clove.
  6. Blitz until velvety. Blend on high for 60 seconds until no visible nut fragments remain.
  7. Season the mix. Pulse in 1 tsp dried dill, 1 tsp onion powder, 1/2 tsp salt, and 1/4 tsp pepper. Stop as soon as the spices are distributed.
  8. Prepare the fresh herbs. Finely mince 2 tbsp fresh chives.
  9. Fold by hand. Stir the chives into the blender carafe with a spatula. Note: Blending chives will turn the dressing green.
  10. Chill before serving. Transfer to a jar and refrigerate for 30 minutes until the texture thickens significantly.