Vegan Creamy Italian Salad Dressing

2/3 cup water

2/3 cup raw cashews

(or try 1/3 cup cashews and 1/3 cup sunflower seeds to cut back on cashews)

1/3 cup lemon juice

1/2 teaspoon granulated garlic or 1 clove garlic

2 tablespoons olive oil – optional

2 teaspoons dried parsley

2 teaspoons dried basil

2 teaspoons

granulated onion

1 teaspoon dried oregano

1 teaspoon dried minced or chopped onion – optional

1 1 1/4 teaspoons salt

Instructions:

 1. Place cashews in a colander and rinse under hot water. Drain well.

 2. Place 2/3 cup water, cashews, lemon juice, and garlic into blender and blend on high speed until very smooth and creamy. NOTE: For a smooth and creamy dressing, be sure to use a

high-powered blender

Without #one, the results won’t be creamy.

 3. Add oil and blend very well.

 4. Add seasonings and blend until mixed.

 5. Chill.

 6. Stir before using.