This soy-free and dairy-free ranch dressing is part of another recipe I’ll be sharing soon, but I had to get this to you as soon as possible because it is easy to prepare and so deeelicious! I’ve been making ginormous salads with toasted walnuts, hemp seeds, lentil sprouts (if you haven’t made these yet get to it…they couldn’t be easier), chickpeas, buckwheat and steamed sweet potato or butternut squash—a little dressing goes a long way. It stores well in a glass container in the fridge so make a fresh batch and use it all week long. Fresh, homemade dressing is always better than store-bought.
Small pan (optional)
Try to buy everything organic. Here’s why.
Non-dairy “Buttermilk” (easily made with the three ingredients below)*
1 cup coconut milk
1 tbsp + 1 tsp apple cider vinegar
2 tsp fresh lemon juice
*A version of this mini recipe can be found in the popular Dairy Freedom eGuide that’s filled with 24 other helpful non-dairy recipes/replacements.
3/4 cup cashews, soaked
1 tbsp parsley, chopped
1/2 tsp fresh dill
1 tsp chives
1/4 cup onion, minced
2-3 cloves garlic
1/4 tsp cold-pressed virgin coconut oil
1/2 tsp fine ground sea salt, or more to taste
Pinch fresh ground pepper
Let’s get started.
Place all buttermilk ingredients into small bowl and set aside to “curdle” for 5 minutes.
You can take this extra step, and I recommend it for rich flavor, but it’s not necessary: In small pan, add 1/4 tsp coconut oil, onion and garlic and stir over medium heat for 3-5 minutes before adding to blender.
When ready, blend all ingredients, except herbs (dill, chives and parsley), until ultra creamy. Now, add herbs and pulse until they are just broken up but not too much that the dressing turns green. If you don’t mind green dressing, blend away—the taste is the same.
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