This dressing is so thick and creamy, you won’t miss the dairy. It’s packed full of fresh herbs for that classic ranch flavor.
| Level: | Easy |
| Total: | 10 min |
| Active: | 10 min |
| Yield: | 1 cup |
Ingredients
- 1 tablespoon Dijon mustard
- 1 large egg
- 1/2 cup hazelnut, mild olive or avocado oil
- 1/2 cup plain unsweetened cashew or other nut milk, without carrageenan
- 3 tablespoons fresh lemon juice
- 1 tablespoon dried minced onion or onion powder
- 1 clove garlic, grated
- Kosher salt and freshly ground black pepper
- 2 tablespoons chopped fresh chives
- 1 tablespoon chopped fresh dill
Instructions
- Puree the mustard and egg in a blender on low speed until completely combined. With the motor running, slowly drizzle in the oil until the mixture is thick and smooth. Add the cashew milk, lemon juice, dried onion, garlic, 1 teaspoon salt and 1/4 teaspoon pepper and puree until combined. Transfer to a small bowl or serving pitcher and stir in the chives and dill.
Nutrition Facts
| Serving Size | 1 of 2 servings |
| Calories | 553 |
| Total Fat | 58 g |
| Saturated Fat | 7 g |
| Carbohydrates | 7 g |
| Dietary Fiber | 2 g |
| Sugar | 1 g |
| Protein | 4 g |
| Cholesterol | 93 mg |
| Sodium | 416 mg |
Reviews
This is delicious and healthy! Didn’t have dill. I left out the raw egg and didn’t miss it. I’ve made it several times.