RAW RANCH DRESSING
Makes 3 cups
Ranch is America’s most popular salad dressing, according to the Association for Dressings and Sauces. The bottled version you’ve probably encountered—on an iceberg lettuce salad, perhaps?—was created by the folks at Clorox. Yes, that Clorox. While they obviously hit a nerve in creating a creamy, mild dressing that doubles as a dip, this raw version is exponentially better for you in that it is a blend of wholesome raw nuts and spices. Pair it with a salad or crudités, and you’ve got a complete meal.
1½ cup cashews, soaked 2 hours in water, and drained
¾ cup water
1/3 cup raw apple cider vinegar
2 tablespoons lemon juice
2 cloves garlic
3 tablespoons agave
3 tablespoons flax oil
3 tablespoons olive oil
1 teaspoon garlic powder
2 teaspoons onion powder
2 teaspoons sea salt
1 tablespoon fresh dill, chopped
1 tablespoon fresh basil, chopped
TOOLS: High-speed blender
• Put cashews, apple cider vinegar, lemon juice, garlic, agave, flax oil, olive oil, garlic powder, onion powder, and sea salt into a high-speed blender and blend until smooth.
• Add fresh dill and fresh basil to blender. Pulse a few times until well mixed but still showing flecks of green.
Chef’s note: Ranch Dressing keeps, refrigerated in a glass container, 1 week.
Learn about the health benefits of cashews: