Hidden Cashew Ranch Dressing - 1.8g Carbs, <1g Fiber, <1g Sugar
From: blog.fatfreevegan.com
This recipe is meant as a rough guideline for making your own personal
ranch dressing. I rarely measure and just add seasonings to taste. Start
with the amounts listed and add more as needed. You can give it your own
flair by adding other seasonings, such as dill weed, celery seed, or red
pepper. Just start small because once you add it, you can't take it out!
Preparation time: 5 minutes
Refrigeration time: 60 minutes
Servings: 12
Serving Size: 2 Tablespoons
1/4 cup raw cashews (see note about soaking)
1 1/4 cup plain, unsweetened non-dairy milk (I used Westsoy)
1 Tbsp chia seeds
1 – 2 Tbsp fresh lemon juice (more if using Meyer lemons)
1 clove garlic OR 1/4 tsp garlic powder
1/2 tsp granulated onion
1/8 tsp black pepper, freshly ground
1/4 tsp salt (optional or to taste)
1 Tbsp minced fresh parsley
2 tsp chives, raw or freeze-dried, snipped
Place all ingredients except parsley and chives into blender and
process on high until smooth. Add parsley and chives and blend on
low briefly to incorporate them. Check seasonings and add more as
needed, but remember that the flavor will get stronger over time.
Refrigerate for at least an hour to allow flavors to blend. Stir
or shake before serving.
Notes - -
If you are using a regular blender, soak the cashews first to
soften them before blending. Cover them with water and allow
them to stand for at least 4 hours. Pour off the water before
proceeding with the recipe. You may need to reduce the amount
of non-dairy milk by a couple of tablespoons to prevent the
dressing from being too thin.
Preparation time: 5 minutes
Refrigeration time: 60 minutes
Servings: 12
Serving Size: 2 Tablespoons
Nutrition per Serving:
27 Calories, 14 Calories from Fat, 1.7g Total Fat, 0mg Cholesterol,
52.3mg Sodium, 54.3mg Potassium, 1.8g Carbs, <1g Fiber, <1g Sugar,
1.5g Protein
