Mock Sour Cream and Chive Dip – Ranch Dip (learnrawfood.com )

1 cup soaked raw cashews

1/2 cup water

2 tablespoons freshly squeezed lemon juice

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/4 teaspoon salt

2 tablespoons minced fresh chives or green onions

1 tablespoon minced fresh basil, or 1 teaspoon dried

1 tablespoon minced fresh dill, or 1 teaspoon dried dill weed

Put the cashews, water, lemon juice, garlic powder, onion powder, and salt in a blender and process until smooth. Stop occasionally to scrape down the blender jar with a rubber spatula. Add the chives, basil, and dill and pulse briefly to mix. Chill for at least 30 minutes before serving. Stored in a sealed container in the refrigerator, Mock Sour Cream and Chive Dip will keep for 5 days.