Ranch Dressing

Recipe by: Dr. Michael Greger & Robin Robertson from The How Not to Die Cookbook
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.
4.5 from 58 votes
Prep Time 10 mins
Total Time 10 mins
Course Condiment
Difficulty Easy
Daily Dozen


  • ½ cup raw cashews soaked for 3 hours and drained
  • 2 cloves Roasted Garlic
  • ½ cup Almond Milk
  • 2 tablespoons rice vinegar
  • 2 teaspoons lemon juice
  • 1 tablespoon red onion chopped
  • 2 teaspoons Savory Spice Blend
  • 1 teaspoon white miso paste
  • ¾ 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.


Note: If you prefer to skip the step of making Almond Milk, you may add 1/2 tablespoon smooth raw almond butter and 1/2 cup water to the blending mixture instead. 
Did you make this recipe?Mention @nutrition_facts_org or tag #DailyDozenRecipes!

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