Low Histamine Vegan Ranch

1 ½ cups macadamia nuts

¾ cup water

2 tbsp white distilled vinegar*

1 tsp salt

1 ½ tsp garlic powder

1 ½ tsp onion powder

2 tsp dill, dried

1 tsp parsley, dried

Histamine level: 1

Rated a 1 due to the garlic.

*vinegar is a controversial ingredient. The SIGHI list has it rated a level 0, but they recommend using it sparingly. As always, use your own best judgment.

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.

Notes

*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.

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