Name: Herbed Ranch with Crudite Recipe
Yield: 5 servings
Ingredients: 1 large avocado, seeded and peeled; ¼ cup lightly packed fresh Italian (flat-leaf) parsley leaves; ¼ cup lightly packed fresh tarragon leaves; ¼ cup snipped fresh chives; ½ cup Unsweetened Plain Cashewmilk Yogurt; 3 tablespoons capers, drained; 1 ½ tablespoons apple cider vinegar; 1 tablespoon Unsweetened Plain Cashewmilk; 1 teaspoon finely shredded lemon peel; ½ teaspoon Sumac; 6 cups assorted vegetable pieces for dipping

One of my favorite afternoon snacks. I love bringing a fresh loot of crunchy veggies home to a fridge that has a mason jar with this Ranch in it. Match made in heaven. Herby, fresh and good for you. Whatever gets you to eat your veggies, right?

Serving Size: 5 servings

Ingredients

1 large avocado, seeded and peeled
¼ cup lightly packed fresh Italian (flat-leaf) parsley leaves
¼ cup lightly packed fresh tarragon leaves
¼ cup snipped fresh chives
½ cup Unsweetened Plain Cashewmilk Yogurt
3 tablespoons capers, drained
1 ½ tablespoons apple cider vinegar
1 tablespoon Unsweetened Plain Cashewmilk
1 teaspoon finely shredded lemon peel
½ teaspoon Sumac
6 cups assorted vegetable pieces for dipping

Prep

In a food processor combine avocado, parsley, tarragon, chives, Cashewmilk Yogurt, capers, vinegar, Cashewmilk, lemon peel, and sumac. Serve with assorted vegetable pieces for dipping.