I love a good creamy ranch dressing, but it has never agreed with me. Since becoming mostly dairy free (with the exception of occasional ghee and sprinkle of imported grated cheese), I have missed THE TASTE of things like ranch dressing and other creamy dairy I used to enjoy, but certainly not the adverse reactions it had on my body. From chronic and short term digestive issues to allergies and overall inflammation, it just doesn’t make any sense to include dairy in my daily diet. It’s taken me a while to come up with something I thought tasted comparable, but it’s finally here! This ranch is thick, creamy and very satisfying, so I hope you enjoy it as much as I do and don’t miss the adverse reactions! 😉 Ingredients
1/2 cup avocado mayonnaise
1/4 cup Cashew cream
1/4 white onion diced small
1-2 cloves minced garlic
2 scallions or small bunch of chives
Juice of 1 lemon
3 tablespoons chopped flat leaf parsley
Salt and pepper to taste
Dash of white pepper
1/4 tspn paprika
In a medium bowl stir together the minced garlic, onions and scallions, a bit of salt, pepper and lemon juice. Next, add in the cashew cream and incorporate well. Do the same with the avocado mayonnaise. Lastly, add the parsley, paprika, and whore pepper. Taste and season further with salt and black pepper if necessary. The flavors will intensify upon standing. Enjoy as a dip with veggies or salad dressing.
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