Raw Ranch Dressing or Dip:
This is my own version of a recipe that I originally found at The Sunny Raw Kitchen. After a little bit of trial-and-error, some minor tweaks were made to that recipe, and I finally created what I believe is the PERFECT ranch dressing. Even better than the Hidden Valley Original Ranch, if you ask me, and I have been a ranch dressing connoisseur my whole life. I grew up loving Hidden Valley Original Ranch.
soak: 2 hrs
prep: 5 mins
chill: 1 hr (optional, but it does taste much better chilled)
ingredients:
1 1/2 cups cashew – soak for 2 hrs – drain
1 cup filtered water
3 Tbsp lemon juice (about 1/2 lemon)
1/3 cup of organic Apple Cider Vinegar (preferably raw and unfiltered, we use Bragg’s)
1/3 cup organic extra virgin olive oil (preferably raw and unfiltered, we use Bariani’s)
2 Tbsp maple syrup (or other natural sweetener like agave, raw honey, or dates)
2 large cloves of garlic (or 3 small cloves)
1 tsp garlic powder
3 tsp onion powder
1 tsp dill
1 Tbsp sea salt or Himalayan salt or other healthy salt
1/2 tsp basil
when finished add the last two ingredients:
1/4 cup minced fresh parsley
1/2 tsp of additional dill (optional) (if you like it a bit more tangy than add this)
Blend, thoroughly, all but last two ingredients. The longer you blend the smoother the texture will be. Now, stir in with a spoon the last two ingredients. Pour in a storage container.
Makes about 3 cups of dressing.
Will keep for about 1 week in refrigerator.
Dressing will thicken in the refrigerator to more of a dip, add water to thin to desired dressing consistency if it thickens too much for your preference.
NOTE: I use dried herbs, except for the parsley. You can use fresh, but you may have to use less or more of them to get the right flavor, as often herbs that are dried can be either weaker or stronger flavored, respectively.
This recipe, by Leigh Anne DuChene, adapted from The Sunny Raw Kitchen recipe, was first posted on her, now inactive but still live, personal blog at The Holistic Family.
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Kids LOVE this dip! My 3 year old son loves this dip as much as I do! Use it as a dip, dressing on salads, wraps, just use your imagination!! Enjoy!!
Nourish Life,
Leigh Anne DuChene, BS, Nutritionist
