Ranch Dressing

There’s absolutely no need to give up ranch dressing when you are on a plant based diet. This dressing is so flavorful, creamy, and just as pourable as you want it to be. No matter if you need it for your salad, use it as a dip, or spread it on wraps and sandwiches – you will love both the taste and texture! Lighter than regular ranch and so much healthier!

You will need:

• a high speed blender

Ingredients:

Blending:

• 1 cup (140 g) raw, unsalted cashews, soaked in filtered water overnight or for at least 6 hours, rinsed, drained
• ¾ cup (180 ml) filtered water (½ cup /120 ml for dipping)
• 3 Tbsp freshly pressed lemon juice
• ¾ tsp Celtic sea salt
• ½ tsp freshly ground black pepper
• 2 Tbsp extra virgin olive oil
• 1 tsp maple syrup
• 1 clove garlic
• ½ tsp mustard powder

Pulsing:

• ½ tsp dried dill weed
• 1 tsp dried parsley
• 1 tsp dried chives
• ¼ cup (60 ml) plant based, unsweetened, plain yogurt (I used homemade, because it is so much creamier)

Add after blending:

• ~ 2 Tbsp fresh, minced parsley and/or chives (or more)

Preparation:

Place all the blending. ingredients into your blender, and blend at high speed for at least 2 minutes until very creamy. Pause halfway to scrape down sides, then continue.

Add pulsing ingredients, and pulse a few times until everything is well combined.

Scrape your dressing into a glass jar and add the fresh herbs. Stir well and enjoy any way you like your ranch!

Notes:

• If you like a thicker consistency for dipping or spreading, just use less water. I would start with 1/3 cup (80 ml) and gradually add more.
• Perfect, healthy snack: veggies with ranch dressing – kids (of any age) just love it!