Ranch Dressing

Yield: 1 cup

3/4 cup whole milk plain Greek yogurt
1 clove garlic, finely minced OR 1 teaspoon garlic powder
1/4 cup fresh minced parsley OR 1 tablespoon dried parsley
1/4 medium onion, diced (about 2 tablespoons) OR 2 teaspoons onion powder
2 tablespoons fresh minced chives OR 1 tablespoon dried chives
1 teaspoon salt
1/4 teaspoon black pepper
2 teaspoons dijon mustard
Juice of 1/2 lemon (about 2 tablespoons)
1/4-1/2 cup buttermilk


Combine all ingredients in a jar with a tight-fitting lid, shake until well combined. Alternatively, you can combine all ingredients in a food processor or blender and pulse until well combined and smooth.
Refrigerate and let flavors blend for at least 30 minutes, preferably 2 hours, before serving.

Source: Wholefully

Coconut Milk Ranch Dressing (Dairy-Free, Vegan)

1/2 cup mayonnaise (use plant-based if vegan)
1/2 cup full-fat coconut milk
1 teaspoon onion powder OR 1/4 small onion, finely minced
1 teaspoon garlic powder OR 1 clove garlic, finely minced
1 teaspoon dried dill OR 1 tablespoon minced fresh dill
2 teaspoons dried parsley OR 2 tablespoons minced fresh parsley
1 tablespoon dried chives OR 3 tablespoons minced fresh chives
1 green onion, sliced
1/2 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon apple cider vinegar
1 teaspoon white wine vinegar


Combine all ingredients in a bowl, and whisk together until smooth. For a super smooth dressing, blend using an immersion blender.
Transfer to a bottle or jar for storage, and refrigerate for at least 30 minutes before serving (longer if using dried herbs)


Source: Wholefully

Dairy-Free Cashew Ranch Dressing

1 cup raw, unsalted cashews
Water
2 tablespoons mayo (vegan mayo is fine)
Juice and zest of 1 lemon
1 tablespoon apple cider vinegar
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon black pepper
1/2 teaspoon dried dill or 1 teaspoon fresh minced dill
1/2 teaspoon dried chives or 1 tablespoon fresh minced chives
1 teaspoon sea salt

Place cashews in a bowl or jar (I like using a wide-mouth quart mason jar) and cover with water. Let soak overnight (at least 6 hours).
Once soaking is finished, drain and rinse the cashews, and place in the basin of a high-powered blender. Add 1/2 cup of water, the mayo, the lemon juice and zest, the apple cider vinegar, garlic powder, onion powder, black pepper, dill, chives and salt and blend on high until very smooth—about three minutes.
Store in covered container in the fridge for up to 10 days. The dressing will get thicker as it cools.

Notes

Quick soak method: Cover cashews with boiling water and let sit 1 hour before proceeding.

Super quick method: Place cashews and three cups of water in a saucepan, bring to a boil and continue boiling for 10 minutes. Drain and rinse before proceeding.


Source: Wholefully