I don’t know about you, but when I was younger my mom could only get me to eat a salad if it was topped with ranch dressing. Something about the tangy saltiness of ranch dressing makes almost anything delectable. Usually the ranch dressing you buy at the store, or the packets of dried seasoning you can buy, not only contain artificial ingredients they also contain buttermilk. My version not only doesn’t contain a bunch of icky artificial ingredients, it derives its tangy flavor from apple cider vinegar instead of buttermilk so you can feel good when you dump a huge portion of this on your salad. Hemp seeds are the base of this recipe. I use Manitoba Hemp Hearts, but any brand will do.
Hemp seeds are a great source of healthy fats, vitamin E, potassium, iron, and calcium. Pair them with some water and seasoning, and you have a creamy delicious ranch dressing that any non-vegan will be fooled by.
- 1 cup of hemp hearts (shelled hemp seeds)
- 1 cup of filtered water
- 2 tsp onion powder
- 2 tsp garlic powder
- 2 tsp apple cider vinegar
- 1 tsp salt
- 1 tsp parsley (dried)
- 1 tsp dill (dried)
Combine all of the above mentioned ingredients into a high speed blender, and blend until completely smooth. You may have to scrape down the sides of your blender a few times, and you may need to adjust the salt (I usually always add more because I love salt). You can store this in an airtight container in the fridge for up to 4 days, just make sure to shake before you use. I also topped my salad with my roasted chickpeas.