Easy Ranch Dressing
This dressing is a great option for the Entree Taco salad if you’re not in the mood for a vinaigrette. Works well as a dip and on baked potatoes, too.
Either 1 cup soaked and drained cashews (soak in boiling water for 10 minutes)
1/8 cup apple cider vinegar
juice of 1 lemon
1/2 – 1 tsp sea salt
2 tsp onion granules/powder
2 garlic cloves (or 1 tsp garlic granules/powder)
1 tsp dried dill
1 tsp celery seed
1 tsp mustard powder
1 – 2 tsp maple syrup or agave nectar
1 tsp freshly ground pepper
3 T fresh minced or 1 T dried parsley
Blend in high speed blender (except the parsley) until smooth, adding a little water or unsweetened plant milk as needed until you reach desired consistency. Stir in the parsley.
If you are avoiding nuts you can use 1 package of shelf-stable firm silken tofu. The texture will be a little thinner.