Raw-nch Dressing
Creamy and rich, my raw version of Ranch Dressing from Let Them Eat Vegan takes any green salad from ordinary to extraordinary! Also try massaging it into hardy greens like kale. (photo credit: foodfitnesslifelove)
Servings 29 cups
Ingredients
- ½ cup raw cashews
- 2 tbsp freshly squeezed lemon juice
- 1 ½ tsp red wine vinegar gives more flavor, but can use more lemon juice or apple cider vinegar for a raw version
- 1 tbsp raw tahini
- ¼ cup fresh flat-leaf parsley roughly chopped
- 2 tsp fresh chives chopped (optional, and can use more onion powder)
- 1/8 tsp garlic powder see note
- 1/8 tsp onion powder see note
- ¼ tsp Dijon mustard omit for raw version
- 1/2 tsp scant sea salt
- 1/8 tsp freshly black pepper to taste
- 1 tsp raw agave nectar adjust to taste
- 1/2 cup water or non-dairy milk or more to thin as desired
Instructions
- Using a blender (I use Blendtec) or an immersion blender and deep cup or jar, puree all the ingredients until very smooth (it will take a couple of minutes). If you want to thin the dressing more, add water to your preferred consistency. This dressing will thicken some after refrigeration. You can thin it out by stirring in a few teaspoons of water, or keep it thick and use it as a dip for raw veggies. Makes about 1 ¼ cups.
Notes
Flavor Tip: I prefer a faint seasoning of garlic and onion in this dressing. I use just 1⁄8 teaspoon of the onion and garlic powders to lend a hint of flavor but not overwhelm the dressing. If you like more seasoning, feel free to use more onion powder (or extra chives), and more garlic powder (or even a tiny clove of garlic). Alternatively, you can omit both powders, if you prefer.
Savvy Subs and Adds: Try 2 tablespoons of fresh dill to replace some or all of the parsley.