HOW many dressings must a wom-an try, before she finds one she loves?? (To the tune of "Blowin' in the Wind"). A LOT!
I don't know if many of you have tried my sesame carrot dressing, but a couple of people have told me it's too extreme for their tastes. It may be that they have been using UN-hulled sesame seeds vs. HULLED sesame seeds, which are less bitter, but essentially I have come to the realization that I really like the strong flavors of garlic, onion, and salt (mineral salt, of course). And a lot of it. Probably more than the average person.
This recipe is no exception in that it contains all of those previously mentioned ingredients, BUT I thought it might appeal to those of you who are searching for a tasty dressing because it happens to be the BEST version of vegan ranch dressing I've ever tried/made. It is so tasty, even my husband, who HATES ranch dressing (and, as I've said before, most creamy dressings in general), opts to use it versus using his bottled dressing. And as a bonus, my four-year-old likes to use this dressing as a dip with cut up veggies. I even gave a sample of it to Annie, just to be sure I don't have crazy taste-buds, and she told me she literally licked the bowl clean. So I'm pretty sure it's a good recipe...at least I think so!
This recipe is no exception in that it contains all of those previously mentioned ingredients, BUT I thought it might appeal to those of you who are searching for a tasty dressing because it happens to be the BEST version of vegan ranch dressing I've ever tried/made. It is so tasty, even my husband, who HATES ranch dressing (and, as I've said before, most creamy dressings in general), opts to use it versus using his bottled dressing. And as a bonus, my four-year-old likes to use this dressing as a dip with cut up veggies. I even gave a sample of it to Annie, just to be sure I don't have crazy taste-buds, and she told me she literally licked the bowl clean. So I'm pretty sure it's a good recipe...at least I think so!
Vegan Ranch Dressing
1.5 cups of macadamia nuts or cashews, or both.
(Most times, I use all mac nuts, and have previously used up to 1/4 cup cashews in the
mixture). Soak for about 1 to 2 hrs, then rinse and drain.
1.5 cups water for dressing/1 cup water for dip
1/3 cup + 1 Tablespoon lemon juice
1/3 cup extra virgin olive oil
2 cloves garlic
3 tsp. onion powder
2.5 tsps. Real salt (It seems like a lot, I know. The original recipe calls for 1 Tbsp. This is the least I have been able to use and still have it taste like a true ranch dressing. Use less if you like. Maybe add more onion powder if you use less salt).
1 tsp. garlic powder
1 tsp. dried dill
1/2 tsp. dried basil
After blending the above, add and pulse to incorporate:
1/4 cup finely chopped, fresh parsley
1/2 tsp. dried dill (Or fresh if you like)Immediately put in refrigerator to allow the flavors to blend. Due to the monounsaturated fatty acids in the olive oil, this will thicken slightly in the fridge. Add more water to thin, if desired.
*I adapted this recipe from a recipe posted on http://www.thesunnyrawkitchen.blogspot.com/. I'm not sure who the original author is.
