Ranch dressing sans the mayo, the buttermilk, the sour cream, the moooo. It's been done before. It'll be done again. And since meals when the kitchen's in boxes come mainly from the fridge, I'll be eating it alot over the next few weeks.
Last time we went down this long Southern-bound path, it was with our pal Tofu. Tofu is good. Tofu is light. But if you want something a tad more decadent, you might want to try this cashew-based puree instead. You should try it regardless - it's seriously delish.
Cashew Ranch Dressin'
makes 2 cups. Dip the radish, the lettuce, the carrot, your finger, et all in it.
1.5 cup raw cashew pieces + 1/2 cup of cashew soaking water
Juice of 1 lemon
4-5 tablespoons pickle juice
4 cloves garlic, minced
Miso, small pinch
Ground mustard, pinch
1 tablespoon nutritional yeast (optional)
Handful each : fresh parsley, dill, scallion
Tons of freshly ground black pepper
Throw the first 6 ingredients in the blender, except for the water - just add 1/4 cup at first. Whizz away for a long while - the longer, the smoother the dressing, and thus mine went for 6-7 minutes - adding water as needed to keep the motor running sufficiently to smooth the puree out. You'll probably need most of the 1/2 cup to acheive this.
Add your yeast (if using) minced herbs, and black pepper, and pulse to just mix.
Chill for an hour or so before serving, to let the flavors mellow and blend.
AWESOME on a tomato/greens/mustard sammich. Yeah, I eat that alllll the time. Simple and tart. Best when tomatoes are just coming in - as they are now. Say hello to bulbous, beautiful heirlooms, my darlings! They're coming!
I'm such a salad nerd I spent some bucks on vintage Scandi-design salad plates that come preprinted with salad.