So a funny thing happened to me at work yesterday: Jillian Michaels came in. With the location of my job, celebrity spotting tends to be a daily happening, which is kind of a fun perk about what I do. I try not to ogle at them (well, there was one time when Bob Balaban from “Waiting for Guffman” and “Moonrise Kingdom” came in… I was tongue-tied) just because I know they are trying to go about their lives. But for me, it just adds to the magical feeling I get now that I work in Hollywood.
I’d like to think that Jillian would approve of this dressing. So today I will pass on the gym and will eat tons of ranch dressing. All in honor of her.
- 1/2 c raw cashews, soak for 30 minutes with boiling water in a bowl, drained* (see notes)
- 1/4 c. filtered water
- 1/4 c. homemade nondairy milk
- 1/4 of a medium red onion, skin removed
- juice of 1/2 lemon
- 1/2 tsp. raw apple cider vinegar
- 1/4–1/2 tsp. sea salt
- fresh ground pepper
- 2–3 Tbsp. fresh parsley
- In a high-speed blender, all everything together except for the parsley until completely smooth. If you like a thinner dressing, add a little water at a time until desired consistency is reached.
- Add parsley and pulse until it is roughly chopped but not blended to the point where the dressing is now completely green.
- Adjust the salt and pepper according to taste.
- Chill for an hour. Stays fresh for 3-4 days in fridge in an air-tight container.
For a nut-free version, you can check out this recipe.
- Serving Size: 1/8 c.
- Calories: 105
- Sugar: 1g
- Sodium: 125mg
- Fat: 8g
- Carbohydrates: 6.5g
- Fiber: 1g
- Protein: 3.2g
This is definitely comparable to Ranch Dressing, in fact, I think it tastes better (but then again, I think anything that is homemade tastes better so take it for what it’s worth). As someone who cannot eat dairy, there is a great need for recreating excellent alternatives and this is right where it’s at. I promise you that if you served this dressing on a salad for dinner tonight, no one would know that it was actually made from cashews!