1Tablespoonsapple cider vinegar, unseasoned rice vinegar, or other mild unsweetened vinegar
1 1/2teaspoonsgarlic powder or granulated garlic
1 1/2teaspoonsonion powder
1/4cupfinely chopped fresh parsley (or dill, cilantro, or a combination), or 1 1/2 tablespoons dried
1/4cupfinely chopped fresh chives, or 1 1/2 tablespoons dried
Puree all ingredients except herbs in a blender or food processor until smooth and creamy.
Add in the herbs and pulse a few times to break down the herbs and mix in. Pureeing the herbs will turn the dressing a pale green color, so be careful not to pulse too much if you want the dressing to look like “traditional” ranch.
The mixture will seem thin, but will thicken upon refrigeration.
If not making the savory cashew cream, add these ingredients to the blender to approximate the flavor:
1 1/4 cup raw cashews or pepitas*, soaked for at least 1 hour if not using a high speed blender (see note for quick-soak method)
2 tsp. nutritional yeast
1/2 tsp. white wine vinegar, unseasoned rice vinegar, or other mild unsweetened vinegar
1/2 tsp. salt
Quick soak method for raw cashews or pepitas
Boil cashews or pepitas for 15 minutes in a small saucepan, then drain and proceed with recipe.*Pepitas can be substituted but will lend a pale green color to the dressing. The flavor of the pepitas is stronger than that of cashews, but dissipates some upon refrigeration. This is a great nut-free option!