5-Minute Ranch Dressing
You make yourself a rainbow of a salad or cut up a pile of veggies and you remember that time when you would have drizzled or dunked into a bowl of store-bought Ranch dressing, but you gave up that refined, dairy, sugar, and preservative-filled dressing weeks or months ago to treat your body better. Striving for optimal health. Don’t worry, I’ve got you covered. My 5-Minute Ranch Dressing is raw, vegan, oil-free, whole-food, plant-based, Genesis 1:29 goodness!
Shoot, it even has veggies in it, but is just as creamy and rich, and you can enjoy it knowing that it will actually benefit the body and not break it down. Now you have a ranch that is on par with those nutrient-dense veggies.
This ranch dressing is as velvety smooth, slightly sweet from the raw cashews, bright from the herbs, a little tangy and then rounded out with the smoky cumin and garlic powder.
To get you up to speed with me, this is my first week back to the final year of my masters in nutrition program. Shoot, almost six months from now I’ll be graduated. I can’t believe where God has brought me on my journey. It truly is because of Him that I am here, I am well, I am thriving, yes, even making this dressing.
Dreams and ideas are bursting out of me and I’m excited to update you will when the time comes and as they progress, but God has also taught me (and that’s been a journey) just to enjoy where He has me. Currently, that is sharing this dressing which I’ve been keeping from you for too long.
I’ve been playing with on all sorts of salads, as veggie or raw crackers I’ve been making in my dehydrator, and even on kale which I’ve dehydrated into kale chips.
It can be whipped up in no time on the fly, or made in a larger amount and stored in the fridge for several days to eat throughout the week. This raw 5-Minute Ranch Dressing is just the start to your creativity; use it as a base and have fun experimenting with different seasonings, etc. This is your recipe – make it your own and a ranch dressing unique to you.
How to make without measurements:
- The base I like to use is soaked, raw cashews, zucchini, and peas. However, you could easily use a different nut or seed like hemp seeds, or no nuts at all and just use the veggies as the base. This is provides that much-desired creamy vessel for those seasonings to shine.
- Add your combo to your blender and then the seasonings of lemon and/or raw apple cider vinegar, fresh or dried parsley and dill, fresh onion or onion powder, ground cumin, garlic powder, salt or dulse, and pepper.
- Start small with each amount and then add just enough water to start blending. Add water while it blends until you reach desired thinness. If you’re making as a dip you will want to use less water.
- Taste and add more seasonings if desired.
- ¼ - ½ cup raw cashews, soaked for at least 30 minutes if desired
- ¼ - ½ medium zucchini, chopped
- ¼ - ⅓ cup peas, fresh or frozen
- ½ - 1 lemon, peeled or juiced
- Raw onion or onion powder, to taste
- Splash raw apple cider vinegar
- Bunch fresh parsley
- Fresh or dried dill, to taste
- Ground cumin, to taste
- Garlic powder, to taste
- Pinch dulse flakes
- Freshly ground black pepper
- Add the base of soaked, raw cashews, zucchini, and peas, which provides that creaminess, to a high-speed blender. These are just reference points so feel free to do less or more of any, or replace one of them with more of the other.
- Put the remaining ingredients in, starting with a lesser amount if unsure. Try about 1 teaspoon each of the dried seasonings knowing you can always add more after blending and tasting.
- Add just enough water to start blending. Blend on high, adding water while it blends until you reach desired thinness. If you're making as a dip you will want to use less water.
- Taste and blend in more of any of the seasonings if desired.
This will thicken as it sits, especially if it sits overnight so you may have to add a splash of water the next day(s) if you make extra.