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Sunday, June 9, 2013

Vegan Avocado Ranch Dressing

Gluten Free/Grain Free/Vegan

There is no shortage of salad dressings in the supermarket, but once you begin looking at the ingredients or calories your options may quickly dwindle. Many salad dressings have a high fat content negating the healthiness of your salad, they are often filled with stuff you are not interested in consuming or include ingredients you are unable to consume due to allergies. It seems like the above reasons often leave many of use eating vinaigrettes , but what happens when we want a creamy, flavorful dressing that is both amazingly delicious on salad and for dipping veggies?

 Well, you create of course! 

I may have, *blush*, eaten all the baby carrots in the house last night, followed by two salads and then needed a bit more dressing so I, may have, dipped some gluten free crackers in it and I may be looking forward to lunch and dinner, just so I can eat more of it.


What you need:

1 cup Vegenaise, soy free

1/2 cup *vegan buttermilk (* in a 1/2 cup measuring cup, add 2 tsp vinegar then fill the rest of the way with unsweetened, original, almond milk)

2 Tbls parsley, organic, chopped

1/4 cup, cilantro, organic, chopped

2 cloves garlic, organic, finely chopped

1 tsp, lime juice, organic, freshly squeezed

1/2 to 1 avocado, organic *depends on desired thickness of dressing*

1/8 tsp onion powder

1/8 tsp cayenne 

1/8 to 1/4 tsp salt

1/8 tsp pepper

What you do:
Prepare vegan buttermilk and set aside for 2 to 3 minutes.

In the meantime, prepare all other ingredients, and place them into a blender or food processor.

Mix vegan buttermilk and add to blender/food processor.

Pulse a few times, to mix thoroughly.

Makes about 2 cups.

Store in air tight container and place in refrigerator. This dressing should remain fresh for a few days, if it last that long :).

Enjoy and report back!

 

4 comments:

  1. OMG I will be making this weekend! Thank you for sharing.

    ReplyDelete
    Replies
    1. Katherine, let me know what you think!

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  2. Do you recommend any particular kind of vinegar? White vs. Apple Cider?

    ReplyDelete
    Replies
    1. Musing, either would work. I use white in this and save my apple cider for dressing where you can taste it and for baking; but, thank you for the question I will clarify it in the recipe.

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