Fresh, homemade creamy ranch dressing, made in five minutes with Paleo, Whole30 and Keto options. If making this dressing dairy free, allow time to soak cashews.
kid-friendly recipes, whole30 recipes
(If making dairy free:)
1cupextra light olive oil or avocado oil
1-2largeroom temp eggsthe second is back up (if you forget to leave eggs out, place in bowl of very warm water for at least ten minutes to make room temp)
1teaspoonfresh lemon juice
1/3cupbuttermilkshake well or use 1/2 cup cashew cream if making non dairy
1/2teaspoonfreshly ground black pepper
1 1/4teaspoongarlic powderor more if you like more!
1 1/4teaspoononion powderor more if you like more!
If Using Cashew Cream to Make Recipe Non Dairy:
Bring 1 cup water to boil, turn off heat and pour 1/2 cup cashews into hot water. Soak for 3 hours or overnight. Strain and rinse. Place into blender with a half cup of filtered water and blend until smooth. This is cashew cream. Store in fridge until ready to use (expires in 4 days)
Make the Dressing:
Place a room temp egg (have a second egg as back up) and olive in a narrow jar that is wide enough to accommodate an immersion blender. The egg must be room temp. If you forget to take the egg out of the fridge in time, you can place it in a bowl of hot water for 10 minutes to bring it to room temp.
Add lemon juice
Place an immersion blender into jar with the blender touching the bottom. Turn on immersion blender keeping it at the bottom of the dish. In about 30 seconds or less you will have mayonnaise, move blender up and down a few times. Stop blending. If mayo doesn't set up, use that second egg. Add it to the jar and mix again, it almost always saves the day.
Add chopped herbs, spices and cashew cream or buttermilk and give one more quick blend to incorporate herbs and spices! Taste and make any additions needed. Ta-da!