This recipe is meant as a rough guideline for making your own personal ranch dressing. I rarely measure and just add seasonings to taste. Start with the amounts listed and add more as needed. You can give it your own flair by adding other seasonings, such as dill weed, celery seed, or red pepper. Just start small because once you add it, you can’t take it out!
1-2tablespoonsfresh lemon juice(more if using Meyer lemons)
1clovegarlic(or 1/4 tsp. garlic powder)
1/8teaspoonblack pepper, freshly ground
1/4teaspoonsalt(optional or to taste)
1tablespoonminced fresh parsley
2teaspoonschives, raw or freeze-dried, snipped
Place all ingredients except parsley and chives into blender and process on high until smooth. Add parsley and chives and blend on low briefly to incorporate them. Check seasonings and add more as needed, but remember that the flavor will get stronger over time. Refrigerate for at least an hour to allow flavors to blend. Stir or shake before serving.
If you are using a regular blender, rather than a high-speed blender like a Vita-Mix, soak the cashews first to soften them before blending. Cover them with water and allow them to stand for at least 4 hours. Pour off the water before proceeding with the recipe. You may need to reduce the amount of non-dairy milk by a couple of tablespoons to prevent the dressing from being too thin.