| 13 | 15 | 100 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 15 min | 0 min | 22 |
| 1 cup | Cashew nuts, raw |
| 1/2 cup | Chives |
| 2 | Lemon |
| 1 cup | Nutritional yeast |
| 2 clove(s) | Garlic |
| 1/2 cup | Basil, fresh (fresh or 1 tbsp. dried) |
| 1/2 cup | Parsley, fresh (fresh or 1 tbsp . dried) |
| 1/2 cup | Dill, fresh (fresh or 1 tbsp . dried) |
| 1/2 cup | Tarragon, fresh (or 2 tbsp . dried) |
| 1/2 cup | Water |
| 1/2 cup | Coconut cream |
| 1/4 cup | Apple cider vinegar |
| 1 tsp | Salt |
1. Rinse fresh herbs
2. Peel garlic bulbs.
3. Place all ingredients into food processor. A high speed blender will work too, but is more tricky to get contents to blend properly
4. Blend contents until smooth and creamy. You may need to stir and push contents into blade to achieve uniform consistency
5. Scoop out dressing into a small mason jar with a lid. Add more water to thin to desired consistency.
6. Enjoy! Store in the fridge between uses.
| Meat Alternative | 0.2 |
