This is soooo good on a big plate of salad. This recipe is by Elaina Love.
All you need is a blender and lots of veggies.
1 1/2 cups raw cashews
4 teaspoons lemon juice
1 teaspoon Celtic sea salt
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon dried dill weed
1 teaspoon Italian seasoning
Blend the cashews, lemon juice, sea salt, onion and garlic powder with 1 cup purified water until smooth and creamy. You may need to add more lemon juice if the lemons you are using are not sour enough. Pour into a bowl.
Add the dill and Italian seasoning by hand to the blended dressing. Serve as a dip or a salad dressing. Store in a glass jar in the refrigerator for up to 2 weeks.