This dressing tastes so rich and creamy, you won’t believe it’s dairy free. Serve with The Wedge, or as a dip with crudités.

Yield: 1 cup, 8 servings

• 1 cup soaked raw cashews
• 3/4 cup water
• 2 tablespoons fresh lemon juice
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon plus 1/8 teaspoon salt
• 1 tablespoon minced fresh basil, or 1 teaspoon dried
• 1 tablespoon minced fresh dill weed, or 1 teaspoon dried

Equipment

• measuring cups
• measuring spoons
• citrus juicer or reamer
• cutting board
• chef’s knife, 8-inch
• blender
• rubber spatula

Place the cashews, water, lemon juice, garlic powder, onion powder, and salt in a blender and process until smooth and creamy. Add the basil and dill weed and pulse briefly, just to mix. Stored in a sealed container in the refrigerator, Ranch Dressing will keep for five days.