VM Curry Ranch Dressing - 12.6g Carbs, 1.6g Fiber
By The Gluten Free Goddess VIA 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.
1 cup soaked, raw cashews
1/2 cup fresh filtered water
1 Tbsp fresh lemon or lime juice
1/2 to 1 tsp mild gluten-free curry powder, to taste
1/4 tsp organic garlic powder
1/4 tsp organic onion powder
Pinch of sea salt, to taste
Black pepper, to taste
1 tsp fresh minced dill
2 tsp fresh minced parsley
2 tsp fresh minced basil leaves
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.
Use as a salad dressing or as a dip for carrot, celery, and zucchini
sticks and broccoli florets.
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.
Servings: 4
Nutrition per Serving:
204 Calories, 16.1g Fat, 3.2g Saturated Fat, 0mg Cholesterol,
12.6g Carbs, 1.6g Fiber, 7mg Sodium, 5.6g Protein
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