Lemon-Pepper Ranch Dressing

Ranch dressing is a basic staple in most homes, as it is universally beloved, even though traditional versions, high in saturated fat and cholesterol, are inflammatory, which is at odds with a healthy salad meal. If you’re new to making your own dressings, this popular family-pleaser is a great place to start:

Making your own dressings saves you money, it’s far more eco-friendly, and they are significantly better for you than most commercial dressings, which typically feature cheap inflammatory oils, especially GMO canola oil, and other unhealthy additives like sugar in many forms, disodium guanylate, disodium Inosinate and monosodium glutamate (MSG) and calcium disodium EDTA, plus various chemicals to retard spoilage and render the product shelf stable.

Ingredients:

• 1 cup raw cashews, soaked and drained (see Why Soak Nuts and Seeds)
• 1 cup distilled water (dressing will thicken as it chills)
• 1/4 cup fresh squeezed lemon juice
• 1 tablespoon lemon zest, or to taste
• 1 clove fresh garlic
• 2 teaspoons freshly-ground black pepper, or to taste
• 1 teaspoon agave nectar or 1 soft date
• 1 teaspoon onion powder
• 1 teaspoon of Pink Himalayan salt
• 1/2 teaspoon of turmeric (soothes inflammation and adds a sunny hue)

Directions:

Process all ingredients in a blender until creamy and smooth. Enjoy this lush dressing on salads, a raw crudité platter, as a drizzle, dipping sauce, or any other way you would use traditional Ranch dressing.