Parmesan Peppercorn Dressing

Prep Time: 5 minutes    Makes: ¾ cup

Ingredients:

• ½ cup plain Greek yogurt (or non-dairy, live-active culture yogurt of choice)
• ¼ cup cashew cream
• 2 tablespoons fresh grated parmesan cheese
• 1 ½ teaspoons fresh ground black pepper
• ¼ teaspoon garlic powder
• ¼ teaspoon sea salt
• 1 tablespoon apple cider vinegar

Directions:

1. To make cashew cream- soak ½ cup raw cashews 2-6 hours. Drain and rinse. Add to a high-speed blender with ¼ cup water and blend until smooth.
2. Whisk ingredients together in a bowl. Store in air-tight container in refrigerator up to 1-week.

IBD-AID Phase I, II, and III (as tolerated).

Recipe and Image Credit: Rene Maserati