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)
Course salad dressings, sauces
2tbspfreshly squeezed lemon juice
1 ½tspred wine vinegargives more flavor, but can use more lemon juice or apple cider vinegar for a raw version
2tspfresh chiveschopped (optional, and can use more onion powder)
1/8tspgarlic powdersee note
1/8tsponion powdersee note
¼tspDijon mustardomit for raw version
1/2tspscant sea salt
1/8tspfreshly black pepper to taste
1tspraw agave nectaradjust to taste
1/2cupwater or non-dairy milkor more to thin as desired
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.
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.