Creamy Ranch Dip
Creamy Ranch Dip:
4 servings Prep time: 5 minutes (plus any additional cashew soaking time*) | Processing time: 5 minutes | Total time: 10 minutes
Ingredients:
-
3/4 cup (90 g) raw cashews, soaked*, drained and rinsed
-
1/2 cup (120 ml) water
-
3 Tbsp lemon juice (about 2 fresh lemons)
-
1 Tbsp olive oil
-
1 garlic clove
-
1/2 tsp onion powder
-
1/2 tsp salt
-
1/8 tsp black pepper
-
1 tsp dried dill
-
1 tsp dried parsley
Instructions:
- Read through recipe and put all ingredients in your work area before starting your prep.
- Place cashews, water, lemon juice, oil, garlic, onion powder, salt and black pepper in a high-speed blender and blend on medium until smooth, stopping to scrape down the sides as necessary. Remove from blender, place in a small bowl and gently stir in dill and parsley.
- Serve with chopped vegetables or gluten-free crackers.
Notes:
Storage tip: Leftover ranch dip will last in the refrigerator for up to 1 week.Make it nut-free: Substitute raw, shelled pumpkin seeds for the cashews.
Nutrition Information Per Serving:
170 calories, 14.1 g total fat, 2.4 g saturated fat, 2.3 g polyunsaturated fat, 8.3 g monounsaturated fat, 0 mg cholesterol, 301 mg sodium, 192 mg potassium, 8.9 g total carbohydrates, 1 g fiber, 1.9 g sugar, 4.7 g protein, 2% calcium, 10% iron
