CUCUMBER RANCH DRESSING (vegan)
Well people it’s finally here, HOLIDAY SEASON! Don’t let this get you down, we can all still eat, drink and be merry without putting on the pudge. We just need to tweak some of our favorite dishes to reflect our healthy lifestyle. I know that this time of year means LOTS of parties so I am gearing up for the season by breaking out all of my healthy appetizers to bring with me. It’s funny how even the classic “VEGGIE TRAY” can be made into a platter of BAD FOOD! Most people serve this appetizer as a staple but do not put much thought into what they are serving… The ranch dip is laden with fat, chemicals, who-knows-what is in the flavoring powder and dairy; then the veggies are conventionally grown with possible GMO and pesticides. Who knew that this seemingly healthy platter can be so bad for you. Well no sad faces my friend, I am here to show you a quick and easy way to turn this common dish into a vibrant and healthy one you will almost feel like hoarding at the next party you bring it to. This recipe is for COOL CUCUMBER RANCH DRESSING that is made with only organic raw ingredients served with cut up organic veggies. Your taste buds will sing and no one will believe that it is actually healthy for you! So here’s to the upcoming holidays and your beautiful veggie tray with COOL CUCUMBER RANCH DRESSING.
A PARTY TIP: I always volunteer to bring either the veggie tray or fruit platter to make sure that I always have munchies at parties.
3/4 cups whole raw organic cashews
1 TBSP dried organic onions
1 tsp fresh cracked pink salt
1 TBSP dried organic garlic granules
1 TBSP nutritional yeast
1/3 cup water
1 large organic cucumber, do NOT peel
1 cup water
1/2 cup ice
1 TBSP fresh organic basil leaves, rough chopped
veggies (see below)
In a food processor, pulse the cashews, dried onion, pink salt, garlic and nutritional yeast to a fine power. Add in the 1/3 cup of water and process to a fine paste, set aside. Wash and large chunk the cucumber. Now in your blender add the cucumber to it and blend on high for 30 seconds or so to fine chop it. Add in the 1 cup of water and blend on high for 2 minutes until smooth. Add in the ice and blend for 1 more minute on high, be sure the ice is full fine chopped. Add in the basil and blend until smooth. Transfer this dressing to a sealable container and refrigerate for 3 hours. When you are ready to serve this, pour the dressing in a serving bowl and place on your serving platter. Decoratively arrange your cut up veggies around this bowl.
VEGGIES: I like to use an array of fresh organic veggies. Unpeeled cucumber rounds, unpeeled carrot sticks, red bell pepper strips, green onions, cherry tomatoes, broccoli florets and cauliflower florets. Get creative!