1/2cupraw cashewssoaked and blended with 1/2 cup water
Ranch Dressing Ingredients:
1cup light olive oil or avocado oil
2largeeggsthe second is back up ( both eggs need to be room temp, very important!)
Juice of half a lemonroom temp
1/2cupcashew creamor coconut milk (If you aren't on W30 you could use buttermilk)
1/2teaspoonfreshly ground black pepper
1 1/4teaspoononion powder
1 1/4teaspoongarlic powder
1smallish head romaine lettucechopped finely
1medium tomato. diced small
1/2a cucumberdiced small
2cupsrotisserie chicken or leftover roasted chicken
Make the dressing:
Bring one cup water to boil. Turn off heat and add cashews. Allow to soak for 3-4 hours. Strain and rinse. Place soaked cashews in blender and add 1/2 water. Blend until smooth. That's your cashew cream. Set aside.
Place a room temp egg (have a second egg as back up) and olive in a narrow jar that is wide enough to accommodate an immersion blender.The egg must be room temp. If you forget to take the egg out of the fridge in time, you can place it in a bowl of hot water for 10 minutes to bring it to room temp.
Add the juice of half a room temp lemon.
Place an immersion blender into jar with the blender touching the bottom. Turn on immersion blender keeping it at the bottom of the dish. In about 30 seconds or less you will have mayonnaise! Stop blending. If mayo doesn't set up, use that second egg. Add it to the jar and mix again, it almost always saves the day. Add chopped herbs, spices and cashew milk (or coconut cream if using, being sure to whisk it before adding) and give one more quick blend to incorporate herbs and spices! Ta-da!
Chop and dice all ingredients and place in a bowl. Toss with desired amount of dressing right before serving. Extra dressing can be saved in the fridge for five days.