Sometimes I feel like I eat so many carrots I’ll turn orange—this dressing is the reason why. I always have a jar of vegan ranch on hand to snack with. It’s perfectly creamy (thanks to thenutritional yeast) and has a burst of herby flavor from the fresh dill and chives. I dare you to try not to eat every carrot you find once you’ve made this!
Ingredients
Heaping 1/2 cup raw, unsalted cashews
1/3 cup olive oil
3/4 cup water
1/2 cup nutritional yeast
Juice of two lemons
1 tablespoon fresh chives
1 tablespoon fresh dill
1/2 tablespoon garlic powder
1 teaspoon onion powder
3/4 teaspoon salt
Directions
Add the cashews, olive oil, water, and nutritional yeast to a blender and pulse to combine.
Once smooth, pour into a large mason jar and add the lemon juice, chives, dill, garlic powder, onion powder, and salt. Stir together with a butter knife (trust me) and enjoy!
