Ranch Dressing/Dip (Dairy-Free, Soy-Free, Egg-Free)

By jennKI

Altered from a recipe that originated from Snowdrop on Raw Freedom Community

Ingredients

• Add after pureeing:
• 3/4 cup cashews
• 2 dates, pitted
• 1/3-1/2 cup water from cashews for blending
• 2 1/2 tablespoons cider vinegar
• 2 1/2 tablespoons extra virgin olive oil
• 1 1/2 tablespoons fresh lemon juice
• 1 tablespoon chickpea miso (optional, for tanginess and probiotic properties)
• 1 1/2 teaspoons sea salt
• 1-2 cloves garlic, peeled
• 1/2 teaspoon smoked paprika (optional–I wanted a hint of a smoky flavor)
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried dill
• 1/4 teaspoon dried basil
• ----------------------
• 2 tablespoons finely minced fresh parsley
• 2 tablespoons fresh chives, minced
• ----------------------
• 1 tablespoon to 1/4 cup hemp milk, as needed

Details

Adapted from sallyashbrook.com

Preparation

Step 1

Pour very hot water over the cashews and dates. Allow them to soak for two hours.

Using a high-powered blender or a food processor, process all ingredients except for the last three till creamy and smooth. Stir in the parsley and chives. Refrigerate; the sauce will thicken, and the flavors will meld. Thin with hemp milk before serving, as desired. Keeps in refrigerator, tightly covered, about four days.