Oh, the internal struggle! You hold a bottle of really good ranch dressing in your hand and it’s now a decision between restraint and full-out indulgence!
You know you should only use a tablespoon or two but, come on! Who does that? What you’d really like to do is slurp it up by the spoonful! With this ranch dressing, you really CAN eat it by the spoonful, if you want! Really!
I include two bases here, one with raw cashews and one with Greek yogurt. The latter is a bit tangier, the former a bit creamier.
Both boast a good amount of protein thanks to the nuts or yogurt and the miso.
Each has good for you probiotics thanks to miso and/or yogurt. (read more about the benefits of Miso here: https://www.healthline.com/nutrition/why-miso-is-healthy )
Each version is delicious and bowl-licking fresh, thanks to the fresh herbs. Whether you mix your herbs together or stay a purist, using only one kind of fragrant green leaf, it works!
Can’t wait to get some in your mouth or on your lettuce? Well then, let’s get started!
Tools:
- Blender
- Cutting board and knife
- Measuring spoons and cups
- Microwave for heating water
- Microwave safe bowl
- Storage bowl- (yeah right, like any of this is going to be left over!)
Ingredients:
- ½ cup Cashews (you will soak these in 1/4 cup of hot water for 30 minutes, unless you have a high-powered blender. In that case, blend the cashews alone until finely ground, then add the ¼ c. water and blend until creamy) OR ½ cup plain full fat plain Greek Yogurt
- 2-3 T Fresh Lemon Juice (fresh is important)
- 1 tsp Garlic Powder or 1 clove fresh Garlic
- ¼ tsp Onion Powder
- 2 T White Miso (this is the mild form of miso)
- 2 ½ T Dijon Mustard
- 1 T Extra Virgin Olive Oil
- 2-6 T Fresh Herbs depending on how “herby” you like your dressing! Use Dill, Basil, Cilantro, Chervil, Tarragon, and Parsley in any combination. Of course, the dressing will change taste depending on the quantity and the combination of herbs you choose to use.
- 1-2 T Water to create desired thickness and consistency. (optional)
Method:
Soak the cashews in the hot water for 30 minutes, unless you have a high-speed blender, then follow the instructions above.
Toss cashews and soaking water in a blender and blend until creamy.
OR
Add the Greek Yogurt to the blender and proceed with the remainder of the recipe.
Add remaining ingredients and blend until herbs are mostly all chopped into the dressing, turning it green.
Eat immediately OR refrigerate for a couple of hours to let the flavors meld and the dressing to thicken.
It can keep in the refrigerator for up to two days.
DIP:
Do not add water and refrigerate for 2 hours to allow the dip to firm up.
I first made a very similar dressing after discovering a book by Terry Hope Romero called Salad Samurai. I love her amazing and creative salad ideas!
