Description
This creamy dairy-free ranch dressing is made with blanched almonds, hemp seeds, lemon, herbs, and extra virgin olive oil. It has a fresh, tangy flavor and can be adjusted from a thick dip to a pourable salad dressing. It’s also naturally gluten-free, cashew-free, soy-free, and lectin-free.
Ingredients
- 1/2 cup blanched almonds, soaked for a few hours and drained
- 1/2 cup hemp seeds
- 1 garlic clove
- 2 tablespoons chopped onion or 1 small shallot
- 1 small handful fresh parsley
- 1 small handful fresh chives or 1/2 teaspoon dried chives
- 1 small handful fresh dill or 1 teaspoon dried dill
- 1 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup filtered water, plus more if needed
- 4 to 5 tablespoons extra virgin olive oil
- Juice of 1 lemon
- 1 tablespoon apple cider vinegar
Instructions
- Soak the blanched almonds in filtered water for a few hours. Drain and rinse them before making the dressing.
- Add the soaked almonds, hemp seeds, garlic, onion or shallot, parsley, chives, dill, salt, pepper, water, olive oil, lemon juice, and apple cider vinegar to a high-powered blender.
- Blend until creamy and smooth. If necessary, add more water gradually until the dressing reaches your preferred consistency.
- Taste and adjust with more lemon juice, apple cider vinegar, salt, or pepper.
- Transfer the dressing to a closed jar and refrigerate for up to 3 days.
Notes
Use less water for a thicker ranch dip and more water for a pourable salad dressing.
Fresh chives and dill can replace the dried herbs when available.
Garlic powder and onion powder can be used instead of fresh garlic and onion for a milder flavor.
