Hemp Heart Ranch Dressing

Hemp Heart Ranch Dressing

You would never know this creamy, tangy ranch dressing is made from plants with no added oils! This healthy alternative doesn't skimp on flavor and can be whipped up in a high-speed blender in just a few minutes. Enjoy over your favorite salad or as a dip.

Hemp Heart Ranch Dressing

Yield: 10

Author: Courtney Crary- Not Like Mama

Prep time: 1 MinCook time: 3 MinTotal time: 4 Min

Ingredients

1 cup hemp hearts
1 1/4 cup unsweetened, plain soy milk (or non-dairy milk of choice)
2 lemons, juice of
1 tsp pure maple syrup
3-4 cloves garlic
2 tsp dill weed
1 tsp onion powder
1 handful fresh parsley, finely chopped (or 2 tsp dried)
1 1/4 tsp kosher salt (or salt to taste)
black pepper to taste

Instructions

Combine all ingredients in a high-speed blender except the salt, pepper, and fresh parsley. Blend on high for about 1 minute, or until the mixture is perfectly smooth.
Add salt and pepper to taste.
Add the freshly chopped parsley (if using) and pulse to combine.
If possible, store in the fridge overnight before using. Will last in the fridge for up to 6 days.

Notes:

This dressing become thickens and becomes more flavorful if allowed to rest in the fridge for a few hours or overnight.

Enjoy over your favorite salad or as a dip for crudités.

This recipe makes enough dressing for 10 entree sized salads.

About the recipe:

One of my "mottos” for the new year is to do/eat more of what I love and less of what I don’t. This is not my clever way of snubbing kale for cake, rather, it’s my way of giving permission to quit force-feeding myself things I don’t particularly like (like sweet potatoes) and allow myself to eat more of the things I do (like romaine lettuce).

Over the holidays, my husband bought some vegan ranch for a family dinner, which we served over a side salad and dipped carrots in. I’d forgot how good ranch is on salad! So, I decided to make an unprocessed version with no added oils. I’ve been pouring this ranch dressing over my daily lunch salad and have been enjoying it immensely. More of what I love, less of what I don’t.

RECIPE NOTES:

This dressing thickens the longer it sits in the fridge! After several days, it may be necessary to thin it out with an extra splash of soy milk.
You will need a good high-speed blender for this recipe. Those tiny hemp hearts will be a challenge for less powerful blenders.
Adjust the stronger flavors of garlic, salt, pepper, and lemon to your liking. I enjoy strong flavors and love the zing of the garlic and tang of the lemon.
Please note that the nutritional information is based off a very large serving size, as I use this dressing to coat my giant lunch salads every day. I get about 10 servings out of this recipe.

If, deep down inside, you don’t like thin dressings and are longing for something that is creamy but not laden with processed fats or oils, I hope you’ll give this a try!

Happy Cooking,

Courtney