Once thing I have noticed as a Canadian living in the States, is just how much most Americans love their ranch dressing. My husband although American, is not a lover, nor a liker of ANY kind of salad dressing. He prefers to squeeze lemon juice on his salads, which is in fact very healthy. I wanted to create a ranch dressing to offer my local friends and to dress a sweet potato and kale salad that I had developed. I served some of the salad with this homemade dressing to my husband and he really enjoyed it!! Success! You don't need any special equipment to make this, just a bowl and a whisk. It takes less than 10 minutes to make too so even better.
¾cupvegan sour cream I use Forager Project cashew sour cream
1tbspfresh squeezed lemon juice
4cloves of garlic, finely minced or grated on a microplane
2large pinches sea salt
½tspdried parsley or 2 tbsp fresh finely chopped
½tspdried onion
freshly cracked black pepper to taste
½tspdried dill or 2 tbsp finely chopped fresh dill
6tbspunsweetened plain non dairy milk ( I use coconut or macadamia nut milk)
1
Place all of the ingredients in a medium bowl and whisk until smooth. If you like your dressing a little thinner or thicker just adjust the non dairy milk. Pour into a glass jar and refrigerate for up to a week.
¾cupvegan sour cream I use Forager Project cashew sour cream
1tbspfresh squeezed lemon juice
4cloves of garlic, finely minced or grated on a microplane
2large pinches sea salt
½tspdried parsley or 2 tbsp fresh finely chopped
½tspdried onion
freshly cracked black pepper to taste
½tspdried dill or 2 tbsp finely chopped fresh dill
6tbspunsweetened plain non dairy milk ( I use coconut or macadamia nut milk)
Directions
1
Place all of the ingredients in a medium bowl and whisk until smooth. If you like your dressing a little thinner or thicker just adjust the non dairy milk. Pour into a glass jar and refrigerate for up to a week.
