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Curry Ranch Dressing

Curry Ranch Dressing
This Recipe Is:

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WebMD Recipe from Foodily.com

Cashew cream makes a luscious, creamy base for ranch-style dressings and sour cream-style sauces. Here I combined traditional ranch flavors with a kiss of curry. We enjoyed it on crisp herbal salad greens and as a dip for fresh carrot sticks.

Ingredients
  • 1 cup
    cashews, soaked, raw
  • 1/2 cup
    fresh filtered water
  • 1 tablespoon
    fresh lemon or lime juice
  • 1/2 - 1 teaspoon
    mild gluten-free curry powder, to taste
  • 1/4 teaspoon
    organic garlic powder
  • 1/4 teaspoon
    organic onion powder
  • 1 pinch
    sea salt, , to taste
  • to taste 
    black pepper
  • 1 teaspoon
    fresh dill, minced
  • 2 teaspoons
    fresh parsley, minced
  • 2 teaspoons
    fresh basil leaves, minced
Instructions
  1. Combine the soaked cashews, water, lemon juice, curry, garlic, and onion powder in a Vita-Mix or blender and blend until smooth and creamy. If the sauce is too thick, add a tablespoon of filtered water to thin; pulse. Season with sea salt and black pepper, to taste. Add the fresh chopped herbs. Pulse briefly to combine. Taste test! Adjust seasonings to your liking. Store in a covered glass jar or storage container. The flavors get better as it chills.
  2. Use as a salad dressing or as a dip for carrot, celery, and zucchini sticks and broccoli florets. Makes four servings.

 
Tip
Karina's Notes: For a thicker dip for crudities, use a little less liquid to start. You can always add more. Out of fresh herbs? Use dried. Start with a teaspoon each of dried herbs. Using this as a veggie dip is a tasty way to get kids to munch healthy foods. Best used within four days.

Reviewed July 16, 2012

From www.foodily.com with permission. © 2010-2012 Foodily.com, Inc.
For more recipes go to Foodily.com

Nutritional Information
Makes: 4 servings
  • Calories204
  • Carbohydrates12.6 g
    • Dietary fiber1.6 g
  • Cholesterol0 mg
  • Fat16.1 g
    • Saturated fat3.2 g
  • Sodium7 mg
  • Protein5.6 g
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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