Ranch dressing (Whole30 diet)

Votes: 1

Time: 10 min.
Complexity: easily
Servings: 2

Nutritional value per serving:

Calories 553, total fat 58 G., saturated fats 7 G., proteins 4 G., carbohydrates 7 G., fiber 2 G., cholesterol 93 mg, sodium 416 mg, sugar 1 G.

This dressing is so thick and creamy, but you won't regret that it's dairy-free. It's made with nut milk and a fresh egg and packed with aromatic herbs, giving it a classic ranch flavor. Use it as a dip or salad dressing.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 tbsp Dijon mustard
1 large egg
0.5 cup nut, olive, or avocado oil
0.5 cup plain unsweetened cashew milk
3 tablespoons freshly squeezed lemon juice
1 tbsp dried onion or onion powder
1 clove of garlic, grated
2 tablespoons chopped fresh green onions
1 tbsp chopped fresh dill

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: pasteurized eggs, Dijon mustard, cashew nuts, dried onions, dill

Cooking the dish according to the recipe:

Blend the mustard and egg in a blender at low speed until smooth. With the blender running, slowly pour in the oil and blend until the mixture is thick and smooth.
Add cashew milk (see note), lemon juice, dried onion, garlic, 1 teaspoon salt, and 1/4 teaspoon black pepper and whisk until smooth. Transfer the sauce to a small bowl or serving pitcher and fold in the green onions and dill.

Note

Can be substituted with any other carrageenan-free nut milk.

Categories:

recipe / Calorie content of prepared meals / Vegetarian dishes / Blender / Main courses / Side dishes / Eggs and dairy products / Sauces / Salad dressings / Food Network - recipes

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