facebook Recipe of the Month: Plant-Based Ranch Dressing/Dip
sample

May 2019

Makes four 1-cup servings

Ingredients:

  • 3/4 cup cashews
  • 3/4 cup unsweetened plain plant-milk of choice
  • 1 tablespoon and 1 teaspoon white (distilled) vinegar
  • 1/2 teaspoon onion powder
  • 1 small clove garlic
  • 3/4 teaspoon salt
  • 1/4 teaspoon dried parsley flakes 
  • 1/4 teaspoon dried dill
  • 1/8 teaspoon ground black pepper
     

Preparation:

    1. Blend all ingredients except parsley, pepper and dill in a high-powered blender until smooth.

    2. Add parsley, pepper and dill. Blend briefly, just enough to mix it all together.

    3. Enjoy! The dressing will thicken dramatically when refrigerated, but it is still thick enough to eat right away.

Nutrition Information:

  • Calories: 52 
  • Fat: 4g 
  • Saturated fat: 1g 
  • Trans fat: 0g
  • Carbohydrates: 3g 
  • Sugar: 1g 
  • Sodium: 159mg 
  • Fiber: 0g 
  • Protein: 2g
  • Cholesterol: 0mg

Recipe from Healthy Me Coach Colleen Kincius


 

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