Broccoli Salad with Basil Ranch dressing

Broccoli Salad with Basil Ranch dressing

2 head of broccoli, cone # 3 and #2 for the stems
1/2 cup almonds, toasted
1/2 cup dried sour cherries
1/2 red onion, finely chopped

basil ranch dressing

1/2 cup raw cashews (if not using a high-speed blender, soak them in warm water for 1 to 2 hours prior)  

Enough water to cover surface of cashews

2 tablespoons fresh lemon juice

2 tablespoons apple cider vinegar

1 teaspoon maple syrup or  agave

1/2 teaspoon sea salt 

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/4 teaspoon dried dill

1/4 teaspoon celery seed

1/2 cup tightly packed fresh basil 

Combine the cashews, water, lemon juice, apple cider vinegar, agave syrup, salt, garlic powder, onion powder, dill, and celery seeds in a blender or food processor and blend/process until completely smooth. Add in the basil and process until fully incorporated. Transfer to an airtight container and chill until ready to use. This can be made a day in advance and it's best if used in 2 to 3 days. Process veggies and toss with dressing and add nuts and cherries.