Homemade Ranch Dressing
Ingredients
- ½ cup soy-free Vegenaise or good quality mayonnaise
- ½ cup full-fat Greek plain unsweetened yogurt
- ½ cup buttermilk or plain unsweetened kefir
- 1 Tablespoon freshly squeezed lemon juice
- ½ teaspoon Dijon mustard
- 1 medium clove garlic grated or minced
- 1 teaspoon sea salt
- freshly ground black pepper to taste
- pinch of cayenne pepper
- 2 Tablespoon chopped fresh chives or 1 scallion finely chopped
- 2 Tablespoons flat-leaf parsley leaves finely chopped
Instructions
- Whisk all the ingredients together in a medium bowl until smooth. Transfer to an airtight container and refrigerate for up to 1 week.
Notes
To make this dairy-free and vegan:
¼ cup vegenaise
¾ cup raw cashews soaked in water for 3 hours, then drained
1 cup fresh water
2 Tablespoons lemon juice
½ teaspoon Dijon mustard
1 medium clove garlic, grated or minced
1 teaspoon sea salt
freshly ground black pepper to taste
pinch of cayenne pepper
2 Tablespoon chopped fresh chives or 1 scallion, finely chopped
2 Tablespoons flat-leaf parsley leaves, finely chopped Place everything except the herbs into a high-powered blender or food processor and blend until creamy. Stir in the herbs by hand and transfer to a container.
¼ cup vegenaise
¾ cup raw cashews soaked in water for 3 hours, then drained
1 cup fresh water
2 Tablespoons lemon juice
½ teaspoon Dijon mustard
1 medium clove garlic, grated or minced
1 teaspoon sea salt
freshly ground black pepper to taste
pinch of cayenne pepper
2 Tablespoon chopped fresh chives or 1 scallion, finely chopped
2 Tablespoons flat-leaf parsley leaves, finely chopped Place everything except the herbs into a high-powered blender or food processor and blend until creamy. Stir in the herbs by hand and transfer to a container.