Cashew Buttermilk Dressing with Dill & Chives

Totally unapologetically borrowed this from Thug Kitchen, Hungry as Hell, and made some small edits.
I absolutely love their recipes but now this one is Thug adjacent.

Ingredients

• 3/4 cup raw cashews, soaked in warm water for at least 30 minutes
• 1 shallot, rough chop
• 3 Tbs lemon juice
• 3 Tbs rice vinegar
• 2 Tbs sherry vinegar
• 1.5-2 Tbs Ume plum vinegar
• 1/2 cup nondairy milk (I like almond milk)

Throw everything into your blender and mix until everything is nice and creamy. This serves as a delightful base but wait, there’s more!

• 3 Tbs fresh chives (rough chopped is fine)
• 3-4 Tbs fresh dill
• Black pepper (a couple of quick grinds)

Add the pepper, chives and dill to the blender and run it again.

Taste and add more ume (always start with ume) if needed for your personal taste. This has become one of our favorite Dill Ranch dressings. Enjoy!