Celery Ranch Sauce

Course Sauce

Cuisine American

Servings 1 cup

Author Richa Hingle

1/2 cup (60g raw) cashews, soaked for 15 minutes and drained, or ground raw cashews
2/3 cup (160ml) plain unsweetened nondairy milk or 1/2 cup (120ml) water
1/2 teaspoon salt
2 teaspoons extra-virgin olive oil
1/4 teaspoon black pepper
1 teaspoon garlic powder or 4 cloves roasted garlic
3/4 teaspoon onion powder
1 to 2 tablespoons nutritional yeast
2 teaspoons apple cider vinegar or distilled white vinegar
1/2 teaspoon celery seeds
1/2 teaspoon dried parsley
1/2 teaspoon dried thyme
1/4 teaspoon dried dill
2 teaspoons finely chopped fresh chives or 1 teaspoon dried chives, optional

In a blender, combine the cashews, milk, salt, oil, pepper, garlic powder, onion powder, nutritional yeast, vinegar, parsley, thyme, and dill. Blend until smooth and creamy. Taste and adjust the seasonings. Add the chives (if using) and stir gently to combine.