A lot of people think that it’s difficult to make salad dressings from scratch. The truth is that it is probably one of the easiest things to do. Some dressings only require a bowl and fork to mix the ingredients, while others (like the one in this recipe) require a blender. Once you make the dressing, the challenge is to use it before it spoils. You see, unlike store bought dressings, raw vegan dressings have no preservatives, so they won’t keep longer than three to five days in the fridge.
Your average ranch dressing contains a long list of ingredients that shouldn’t be in a salad dressing. In fact, drizzling store bought ranch on your salad makes it unhealthy! Ranch dressing contains buttermilk, sugar, eggs, xanthan gum, monosodium glutamate, soy, and other artificial flavors. The ranch dressing in this recipe only contains nourishing ingredients, and you’ll taste that fresh deliciousness in every bite.
Note: Sometimes, it’s possible for the ranch dressing have a subtle green tint, but this is completely normal. It can look like the dressing in the image, but it can also have speckles of green because of the parsley, chives, and dill.
- Prep Time:10m
- Total Time:10m
- 3/4 c hemp hearts
- 1/2 c cucumber, chopped
- 1/4 c parsley, chopped
- 1 1/2 tbsp. chives, chopped
- 1 tbsp. freshly squeezed lemon juice
- 1 tbsp. olive oil
- 1 tsp. dried dill
- 3/4 tsp. sea salt
- 1 garlic clove, minced
- 1/2 tsp. grade A maple syrup
- 1/2 c water
- Add all of the ingredients to a blender and blend until smooth and creamy.
- This dressing will stay fresh in an airtight container in the fridge for three to four days.
- You can use it as a dip or salad dressing. We hope you like it!