Ranch dressing is one of the best sellers in the United States and although we already had a recipe for ranchera sauce on the blog, we wanted to make a new version that was lighter to accompany the Buffalo-style cauliflower wings that you can see in the photo below.
Ingredientes
Scale
- 1 taza de anacardos crudos y sin sal (140 g)
- 1/2 taza de leche vegetal sin endulzar, nosotros usamos leche de soja (125 ml)
- 2 cucharadas de zumo de limón
- 1 cucharada de mostaza (opcional)
- 1 cucharadita de sal
- 1/2 cucharadita de pimienta negra molida
- 1/2 cucharadita de ajo en polvo
- 1/2 cucharadita de cebolla en polvo
- 1/4 cucharadita de pimentón dulce
- 2 cucharadas de perejil fresco troceado
- 2 cucharadas de cebollino troceado
- 1 cucharadita de eneldo seco
Instructions
- Soak cashews overnight or for at least 4 hours. Discard the water and wash them.
- Place all ingredients (except parsley, chives and dill) in a blender and blend until smooth.
- Pour the sauce into a bowl, add the parsley, chives and dill and stir until well combined.
- It can be served directly, although it is better cold.
- Ranch dressing can be stored in the fridge in an airtight container for 3 to 4 days.
Notes
- Add any spices or fresh or dried herbs that you like.
- If you want to make the sauce less dense or with a lower fat content, you can add more milk.
