AuthorStacy SaundersCategorySaucesDifficultyBeginnerRanch that is creamy and full of flavor. Perfect for dipping veggies & drizzling on salads
Makes about 2 cups of ranch
Put macadamia nuts in a medium size bowl.
Microwave 2 cups of water for 2 minutes. Pour over nuts and soak for 15-30 min.
After the nuts have soaked, drain them completely.
Add all ingredients, except dill and parsley, to a blender. Blend on high for 1-2 min, pause to scrape edges, and blend for another 1-2 minutes or until sauce is very smooth.* If the mixture is a bit too thick, try adding 2 T of water.
Add dill and parsley to the mix and blend until combined, but not too long or ranch will turn green.
*The Ninja regular size blender I use makes the ranch slightly chunky. So I used 2 of the single serving size cups and split the recipe in half between the cups. It pureed the mixture and made it much smoother.
This ranch freezes and thaws well! I freeze it in containers that hold 1/4c. To thaw just put it on the counter for 30-40 min, in the fridge for a few hours, or in the microwave for 10-30 sec.
Recipe adapted from: https://www.noracooks.com/vegan-ranch-dressing/
I really, really, really love ranch. I know I said the same thing about ketchup. Here's the thing, I am totally a condiments and sauce person. I LOVE them! They just make food better. So starting low histamine was pretty rough in the beginning.
I tried a few dairy free ranch recipes but they were always made with some type of plant based milk, and it just didn't taste anywhere near real ranch. Then I found Nora's recipe. I just made a few tweaks to make it low histamine and my first taste of it was like heaven! My second batch didn't turn out as well, but the most recent batch I made is SO delicious. I've gone through like 3 bags of carrots and potato chips in a week 😂. I hope you enjoy it!
p.s. so far I haven't been able to get Rosie to try this. She's apparently not a dip person like I am 🤷♀️but that's probably a good thing...
Ingredients
Directions
Put macadamia nuts in a medium size bowl.
Microwave 2 cups of water for 2 minutes. Pour over nuts and soak for 15-30 min.
After the nuts have soaked, drain them completely.
Add all ingredients, except dill and parsley, to a blender. Blend on high for 1-2 min, pause to scrape edges, and blend for another 1-2 minutes or until sauce is very smooth.* If the mixture is a bit too thick, try adding 2 T of water.
Add dill and parsley to the mix and blend until combined, but not too long or ranch will turn green.
*The Ninja regular size blender I use makes the ranch slightly chunky. So I used 2 of the single serving size cups and split the recipe in half between the cups. It pureed the mixture and made it much smoother.
This ranch freezes and thaws well! I freeze it in containers that hold 1/4c. To thaw just put it on the counter for 30-40 min, in the fridge for a few hours, or in the microwave for 10-30 sec.
Thank you so much for this recipe! It sounds delicious and manageable can’t wait to try it 😊
I hope you like it! 🙂