Description
A delicious and creamy egg and dairy free ranch dressing!
Scale
Ingredients
- The Base
- 1/2 cup hemp hearts (or raw cashews)
- 1 tbsp Dijon mustard
- 2 tbsp Red Wine VinegarÂ
- 1/2 cup coconut cream or milk, cannedÂ
- 1/4 cup filtered water, more as neededÂ
- splash of Red Boat Fish Sauce
Ranch Seasoning Blend (also great in meatballs):
- 1 tsp garlic powder
- 1 tsp dried parsley
- 1 tsp onion powder
- 1/2 tsp dried dill weed
- 1 tsp pink salt
- 1 tsp black pepper
Instructions
- Combine all of the ingredients in your blender and blend until smooth. You can taste it and adjust salt or pepper… or add more dill. Up to you.
- Store in a 16oz jar in the fridge. Shake before each use as it will separate a little. It should keep 2 weeks.
Recipe Notes:
- You can use lemon instead of vinegar for a more TANGY flavor. You may omit the pepper. If you want a more AIP FRIENDLY version check this recipe out: http://www.raisinggenerationnourished.com/2017/06/paleo-ranch-dressing-and-dip
Nutrition
- Serving Size: 1/4 cup
- Calories: 225
- Fat: 18g
- Carbohydrates: 4g
- Fiber: 2.2g
- Protein: 10.7g
