This tastes great on a southwestern salad or as a dip for vegetables.
1/2 cup organic rice milk
1/8 cup raw cashews
1/2 Tbsp chia seeds
1 cup cilantro loosely packed, then chopped
2 cloves garlic
juice of 1 lime
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1/4 tsp salt
1/4 cup olive oil
1 1/2 Tbsp apple cider vinegar
Add rice milk, cashews and chia seeds in a blender and blend on high until cashews are fully incorporated. Add remaining ingredients and blend well. Chill in fridge for at least an hour before using to allow to thicken.