Use this tasty dressing as a veggie dip, salad dressing and more! Japanese soy milk and apple cider vinegar create a “buttermilk” texture that gets bright, tangy flavor from dill, garlic and lemon juice.
Servings:
Yield: ½ cup
Dietary Preferences
Vegan
Vegetarian
Gluten-Free
Dairy-Free
Ingredients
½ cup unsweetened Japanese soy milk
1 tablespoon apple cider vinegar
½ cup raw cashews (soaked in water for 2 hours, and drained if not using hig- speed blender like Vitamix)
1 tablespoon lemon juice
2 tablespoons fresh dill (approx. 2 sprigs)
2 cloves garlic, minced
1 teaspoon onion powder
Instructions
If needed, soak cashews if not using a high-speed blender.
Add Japanese soy milk to blender with apple cider vinegar and let sit for 1-2 minutes, this creates a “buttermilk” like consistency.
After slightly curdled, add cashews, lemon juice, dill, garlic, and onion powder into a high-speed blender and blend until smooth.
Enjoy as a veggie dip, salad dressing, or everything in between.
