This is a healthy alternative to traditional ranch dressings. Your family will love it...mine prefers it!
16 Soaked AlmondsMakes 1 cup of dressing
1/2 cup Water
1 Tbsp. Apple Cider Vinegar (Braggs is a great one..buy at a health food store or whole foods market)
1 Clove Garlic
1 tsp. Salt (Real Salt is my personal favorite)
A Dash of Black Pepper
3 inches of a green onion
1/2 Cup Olive Oil
1 Tbsp. 3 Tbsp. Fresh Parsley
1 tsp. 3 tsp. Fresh Dill)
PREP: Soak almonds in fresh water overnight, or for 8 to 12 hours. Be sure to change the water every day if you choose to soak them longer.
BLEND: In blender, blend soaked almonds on high for a few seconds. Add water (use the water from soaking the almonds if it is available), vinegar, garlic, salt, pepper, and onion powder. Blend for 2 minutes, or until smooth. Turn blender to low and while blending, slowly add olive oil. Replace the lid and blend on high until very smooth. Turn blender off and add parsley and dill. Pulse the blender a few times. You only want to chop and blend in the herbs; you should not liquefy them. Refrigerate overnight before serving.
Dressing will keep in the refrigerator for about three days.
It is thicker when cold and thinner when warming. When it is thick, it is great to dip fresh vegetables in and to use as a sour cream substitute on vegetarian burritos and the like.