1T. unseasoned rice vinegarwhite wine vinegar, or other mild unsweetened vinegar***
1tsp. salt
1 1/2tsp. garlic powder or granulated garlic
1 1/2tsp. onion powder
1/4cupfinely chopped fresh parsleydill, cilantro, or a combination
1/4cupfinely chopped fresh chives
Instructions
Puree all ingredients except fresh herbs in a blender or food processor until smooth and creamy. Add in the fresh 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.
Notes
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** 1/2 tsp. light miso 2 tsp. nutritional yeast 1/2 tsp. white wine vinegar, unseasoned rice vinegar, or other mild unsweetened vinegar 1/2 tsp. salt*Boil cashews for 15 minutes in a small saucepan, the 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! *** Apple cider vinegar not recommended as the flavor is typically too sweet