FRanch Dressing – GFCFSF

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FRanch Dressing - GFCFSF

1/2 cup Mimic Creme or Cashew Cream
1 tablespoon lemon juice
2-3 tablespoons fresh dill, chopped
1 tablespoon fresh chives, chopped
2-3 garlic cloves
1/2 teaspoon pepper
1/2 teaspoon salt
3/4 teaspoon onion powder
3 teaspoons fresh lemon juice
1-1/2 cups GFCFSF mayonnaise (I use Hellman's Canola)
1/4 teaspoon dijon mustard
1/8 teaspoon paprika

Mix 1 tablespoon lemon juice into mimic creme, set aside for 20-30 minutes until the lemon thickens the creme.

Place all in the food processor and mix well, 3 minutes, until all is smooth. Taste and adjust seasoning. Remember, the flavors (especially the garlic and dill) will intensify as it sits. Refrigerate 3 hours or overnight. It will also thicken while it sets. Stir well and taste before serving. Adjust seasonings, if needed.

Cook's note: Since "real" ranch uses sour cream and we use mayo as the base, we have to cover up the egg-flavor with other ingredients. If you use an egg-less mayo, it might work better.