CUISINE & CULTURE
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ANGELINA@ANGELINALARUE.COM
If you are lactose intolerant, vegan, or cutting back on cholesterol and animal products, this is the creamy salad dressing of your dreams. We can enjoy the silky richness of ranch dressing without the addition of dairy.
This dressing isn’t from a hidden valley but it is every bit as good. And it is full of natural plant-based ingredients you can feel good about dipping your veggies in or drizzling over your salad.
You may know the beauty of using raw cashews to create dairy-like dressings, sauces, and creams. Embellish the luxurious cream with herbs, a pinch of salt, and freshly ground black pepper. Add garlic and onion powder, and a splash of vinegar for tanginess that will take this condiment over the top.
This dressing can be used to dip or top anything you would use a traditional ranch dressing for. So whether you are searching for a new salad dressing, or a the perfect dip for all those end-of-summer raw veggies, Non-Dairy Herby Ranch Dressing will keep beautifully in the refrigerator for up to five days.
Enjoy food made fresh!
Non-Dairy Herby Ranch Dressing
1 cup plant-based milk such as pure soy milk 1/3 cup raw cashews* 2 tablespoons apple cider vinegar ½ teaspoon garlic powder ¼ teaspoon onion powder ¼ teaspoon salt ¼ teaspoon ground black pepper ¼ cup chopped fresh herbs, such as basil, parsley, or dill (or a combination of) Place milk, cashews and vinegar in a highspeed blender; blend on high until very smooth and creamy. Add garlic powder, onion powder, salt, and black pepper; stir to combine. Fold in herbs to incorporate.
Serve over salads, baked potatoes, (even sweet potatoes), or as a dip. Makes about 1 ½ cups and can be stored in the refrigerator in a tightly sealed jar for up to 5 days. Restir before serving.
*If your blender has a difficult time with hard nuts, the cashews can first be soaked in warm water until softened, which will make the task easier for the blender. Drain the water before adding the nuts to the blender.
Angelina LaRue, author of “The Whole Enchilada: Fresh and Nutritious Southwestern Cuisine,” grew up at White River Lake, lives in Idalou and writes a weekly food column for local newspapers.
