Zesty Ranch Dressing
Note from recipe contributor Kristy Turner, author of But I Could Never Go Vegan!:
What doesn’t taste good dipped into ranch dressing? What salad doesn’t benefit from that cool, rich, creamy sauce? Okay, okay, there are probably a few, but I can’t think of one. It is my belief that a ranch dressing is best when it’s thick, luscious, and full of bold flavor. This recipe fits the description to a T. Raw veggies, French fries, anything BBQish—it’s all taken up a notch when dipped into this stuff. It’s also your salad’s new BFF.
½ cup raw cashews, soaked in water 3 to 4 hours, water reserved
2 tablespoons apple cider vinegar
1 teaspoon agave syrup
½ teaspoon dried oregano
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon salt
¼ teaspoon celery seed
¼ teaspoon dried dill
1. Place all ingredients in a food processor with 5 tablespoons of the reserved soaking water. Process until smooth. Chill until ready to use. It will thicken as it chills, so if you need to thin it (to drizzle on a salad, for example), you may need to stir in a couple teaspoons of water. Refrigerate in an airtight container up to 7 days.
YIELD: Makes 1½ cups
Recipe from But I Could Never Go Vegan!: 125 Recipes That Prove You Can Live Without Cheese, It’s Not All Rabbit Food, and Your Friends Will Still Come Over Dinner, copyright © Kristy Turner, 2014. Reprinted by permission of the publisher, The Experiment. Available wherever books are sold.