ranch dipping sauce
OMG. Is it possible to make a ranch dressing with no milk? Do you miss Ranch?? While I love the simplicity of olive oil and balsamic vinegar poured over my summer or anytime greens, I sure miss having a robust veggie dip or creamy dressing for my Finger Lick’n BBQ Chicken—and you MUST try the amazing Finger Lick’n BBQ Chicken recipe—bring on the knapkins. Play with your food! Isn’t it fun to serve up amazing flavors without the junk? Already said this, but, don’t forget the napkins 😉
Three options:
Option #1 uses nuts and omits eggs
Option #2 omits nuts and includes eggs
Option #3 has no dairy, no nuts, and no eggs
Option #1 Makes ~ 1.5 cups
Ingredients
1 cup raw, unsalted cashew pieces
¼ cup plain, unsweetened, almond milk (or leave out if you want a thicker dip)
1 clove garlic, minced
3 Tablespoons chives, chopped
3 Tablespoons parsley, chopped
3 teaspoons raw apple cider vinegar
Sea salt to taste
Preparation
- Place the cashews in water and soak overnight in the fridge
- Drain and rinse the nuts, the place them in a blender or food processor with the almond milk, garlic, and vinegar.
- Blend 1-2 minutes adding water as needed to get the consistency you want.
- Add the rest of the ingredients and blend on low another minute.
Option #2 Makes ~ 1 cup
Ingredients
1 cup avocado mayonnaise Or make your own
1½ teaspoons lemon juice
¼ cup coconut milk
1 teaspoon fresh parsley (or ½ teaspoon dried)
1 teaspoon fresh chives (or ½ teaspoon dried)
1 teaspoon fresh dill (or ½ teaspoon dried)
¼ teaspoon garlic powder
¼ teaspoon onion Powder
⅛ teaspoon sea salt
⅛ teaspoon black pepper
Preparation
- Combine lemon juice and coconut milk in food processor or Bullet container. Let sit 5-10 minutes to sour.
- Add remaining ingredients. Blend briefly; enough to see small bits of the herbs.
Option #3 Makes ~ 1 cup
Ingredients
¼ cup hemp hearts
½ cup avocado or mild, cold pressed olive oil
3 teaspoons raw apple cider vinegar
1 clove garlic, minced
3 Tablespoons chives, chopped
3 Tablespoons parsley, chopped
1 teaspoon dried dill
Sea salt to taste
Preparation
- Blend all ingredients together in a food processor.
Whichever you choose, place into glass jars, all versions store in the fridge 1-2 weeks.
Enjoy!
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