PREP ahead

soak cashews for 30 min**

PREP TIME

10 minutes or less

Yield

2 cups,  8 servings

1 ½ cups cashews, soaked 30 minutes**
3/4 cup water, plus additional to thin, if needed
¼ cup lemon juice
3/4 tsp high mineral salt
1 tsp onion powder
1 tsp garlic powder
2 Tbsp minced fresh basil
2 Tbsp minced fresh dill
3 tbsp minced fresh chives or green onion

1. Place the drained and rinsed cashews, lemon juice, garlic powder, onion powder, high mineral salt and water in a blender and process until smooth.  You may need to stop occasionally to scrape down the sides of the blender carafe with a rubber spatula.
2. Add the chives, basil, and dill to the other ingredients, and blend briefly to mix.
3. Chill for at least 1 hour before serving.  Stored in a sealed container in the refrigerator, Mock Sour Cream & Chive dip will keep for 1 week.

A Note from Alicia:

The fresh herbs in this creamy recipe make this dip one of my favorites.  You can serve it with crudité and/or whole grain or raw crackers for a yummy snack or appetizer. This is the perfect dip for any party platter.

By adding more water to this recipe while you are blending, you can also thin it to create an amazing, creamy dressing.  Try adding an additional ¼ cup of purified water, and keep adding until your desired consistency is achieved.  No one will know it’s not “Ranch” dressing from the bottle!