1200x628 CG RECIPE-2

Cashew Poblano Ranch

A delicious, nutrient-dense version of ranch dressing. Excellent over a salad or use for dipping vegetables. -Dr. Andrew Weil, MD

Yields 1 pint.


½ cup cashews, salted, and soaked overnight
1 cup poblano peppers (roasted & deseeded)
1 tablespoon water
½ cup lemon juice
1 tablespoon red wine vinegar
4 cloves garlic
7 turns fresh black pepper
1 teaspoon kosher salt
¼ cup extra virgin olive oil
2 scallions (rough chop)
¼ cup dill (rough chop)
¼ cup parsley (rough chop)


  1. Soak cashews in water overnight. Drain off water.
  2. In a blender, add the cashews, poblano peppers, water, lemon juice, red wine vinegar, garlic, black pepper, and salt.
  3. Blend until smooth.
  4. With blender running, drizzle in EVOO until smooth.

(Courtesy of True Food Kitchen restaurants)