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4.47 from 45 votes

Ranch Dressing

Creamy and flavorful, this dressing isn’t just for salads. Serve it as a dipping sauce for crudités or anything else you want to kick up a notch.
Prep Time10 mins
Total Time10 mins
Author: Dr. Michael Greger & Robin Robertson from The How Not to Die Cookbook


  • 1/2 cup raw cashews soaked for 3 hours and drained
  • 2 cloves Roasted Garlic
  • 1/2 cup Almond Milk
  • 2 tablespoons rice vinegar*
  • 2 teaspoons blended peeled lemon
  • 1 tablespoon red onion chopped
  • 2 teaspoons Savory Spice Blend
  • 1 teaspoon white miso paste
  • 3/4 teaspoon date sugar
  • 1 tablespoon minced fresh parsley
  • 1 teaspoon chopped fresh dill or 1/2 teaspoon dried


  • In a high-speed blender, combine all the ingredients except the parsley and dill, and blend until smooth. Transfer the dressing to a bowl and stir in the parsley and dill. Taste and adjust the seasonings, if needed. (The flavor will get stronger as the dressing sits.) 
  • Cover and refrigerate for at least an hour to allow the flavors to develop. Stir or shake before serving.
  • *Vinegar is an honorary Green Light condiment because of the health-promoting benefits of its acetic acid.

12 responses to “Ranch Dressing

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  1. i work at catering company where they make most of their prepared foods and salad dressings. you’re right, it’s all about how long the nuts , onions, parlsey (fresh foods) last for. catering company dates them to last for 4 days post prepared day. meanings – prep day is mar 5th so add 4 days to that (5th, 6th, 7th,8th, 9th ) The 9th is the expiry date so eat it up on the 9th or toss it out. if there is meat or dairy or bread in prepared food…expiry is 3 days post prep day (although catering company will toss bread out the day after it’s baked unless it’s toasted later)

    1. I agree with this assessment; but if you’re less picky than a catering company, I reckon you could probably stretch it a tad further.

  2. I love this recipe but it does take WAY longer than 10 minutes to prepare unless you happen to have Savory Spice Blend, cooled roasted garlic, and made-from-scratch-with-raw-almond-butter almond milk on hand. It is absolutely worth the time and effort, though.

    1. I sometimes make a hemp seed ranch dressing. 50/50 hemp seeds and water (by volume) works well. If you are following Dr. Greger’s recipe, I think you can just swap the half cup of cashews for a half cup of hemp seeds.

    1. I take whole (unpeeled) organic lemons, cut them into quarters, blend them thoroughly in the VitaMix (at which point they are the consistency of a very loose paste), pour them into large-cube ice-cube trays, freeze them, pop them out of the trays when they are frozen, and keep them in the freezer in tall mason jars. In order to keep each cube separated from the others (so they don’t freeze/stick together) I semi-wrap each one in a piece of parchment paper just big enough to keep the cubes from coming into contact with each other.
      I make a double batch every other week or so (in my experience the shelf life is 5-7 days if you assiduously keep it in the refrigerator). I add or substitute (esp the herbs) various ingredients including black garlic, turmeric powder, blender-chopped greens, balsamic vinegar, capers, olives, etc.
      Also, instead of making the almond milk every time, I use the quantities specified in cookbook for the almond milk recipe, adjusting for the double batch.
      I keep it in a tall mason jar in the refrigerator (keep it cold).
      That’s a long answer, but I’ve not seen a description of “peeled blended lemon,” and I don’t know why you would want to peel it as aren’t there nutritional benefits in the peel?
      As I said, once you put the effort into making the spice blend and blended lemons and roasted garlic (or use organic black garlic), you can throw this together quickly, and it is a REALLY GREAT sauce.

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