As I mentioned in my last post, I’ve been having fun playing with “cream” made from roasted onions. I promised you recipes, and since a truly fat-free but delicious ranch dressing can be so hard to find, I thought I’d start with my new onion-based version of that classic (but usually decadent) dressing and dip. It doesn’t have the over-the-top richness of dairy ranch, but I think you’ll find that it’s tangy and flavorful and just creamy enough.
I love this fat-free ranch dressing on salads, of course, but it also makes a great dipping sauce. My current favorite vegetable to dip is simple roasted asparagus, which is finally in season and doesn’t require a second mortgage to buy.
How to Make Onion Cream:
If you missed it, be sure to check out Fat-Free Onion Cream and watch my first full recipe video. More recipes using it are in the works!
Fat-Free Onion Ranch Dressing
- 1/2 cup Fat-Free Onion Cream
- 1/3 cup unsweetened soy milk or other non-dairy milk (Soymilk works best)
- 2 tablespoons white wine vinegar see note below
- 1 clove garlic
- 1/4 teaspoon chia seeds optional (used only if extra thickness is needed)
- 1/2 tablespoon fresh parsley minced
- 1/4 teaspoon fresh chives snipped
- 1/4 teaspoon dried dill weed
- 1/4 teaspoon freshly ground black pepper
- Make a batch of Onion Cream following the instructions here. Measure out 1/2 cup and return it to the blender. Reserve the rest in the refrigerator or freezer.
- Add the non-dairy milk, vinegar, and garlic to the blender and blend until smooth. Check the thickness. The vinegar should have thickened the milk, but if you're not using soy, it may be a little thin so add 1/4 teaspoon of chia seeds and blend until smooth.
- Pour into a bowl and whisk in the remaining ingredients. Add salt to taste.
- Refrigerate for at least one hour. The flavor will intensify over time, so only add additional herbs and seasonings after it's had a chance to "rest." Serve as a salad dressing or a dipping sauce for vegetables.
Nutritional info is approximate.
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