Ranch dressing isn’t something that I really loved when I lived in North America. It’s ubiquitous there. It’s easily taken for granted. Suddenly, when I moved to the UK and it was no longer available I started to realize what I had lost. But, despite their sad collection of salad dressings, what the UK does have going for it is MASSIVE bags of raw cashews for a very good price.
As they say, necessity (or desire is maybe a better word) is the mother of all invention. So here is my ranch dressing invention.
It uses something called rejuvelac. It’s the probiotic liquid from fermented grain and is a bit fizzy and tastes like mild lemon juice in water. It’s quite nice. If you don’t have it, or are scared of it (and you shouldn’t be) then feel free to use the lemon juice option.
After I made this, I caught Ben standing in with the fridge door open, dipping various food items into this ranch dressing. It began appearing on sandwiches, on stews, as a condiment on his dinner plate- he couldn’t get enough.
- I cup of raw cashews soaked in water for 8 hours, drained
- ¼ cup rejuvelac (Or substitute 2 TBSP of lemon juice in ¼ cup of water)
- 1 TBSP vinegar
- 1 TBSP nutritional yeast
- 1 tsp garlic powder
- 1 TBSP onion powder
- ½ TSBP salt
- ½ TBSP pepper
- ½ cup of chopped fresh dill
- Place all ingredients in a blender and blend away until lovely and smooth.
- It will thicken slightly upon standing.