Ranch Dressing
1 cup light tasting olive oil
1 egg
2 tablespoons white wine vinegar (or vinegar of choice)
1 tablespoon lemon juice
1 tsp salt
1/2 tsp pepper
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 cup cashew milk (or what milk you prefer)
1/4 cup fresh parsley
Blend with immersion blender. (I have this one: http://amzn.to/2jy2aYw)
(Recipe adapted from this recipe.)
Chimichurri sauce:
1 bunch cilantro (I saved a little for guacamole)
1 bunch parsley (I saved a little for garnishes)
1 garlic clove, pressed
2 tablespoons chopped onion
1/4 cup white wine vinegar
1/4 cup lime juice
1 1/2 cup olive oil
1tsp salt
1/2 tsp pepper
Pinch of red pepper flakes -optional
Add all ingredients to blender or food processor. Add oil as you blend so that it emulsifies. Refrigerate up to 3 days. Freezing remaining sauce in an ice cube tray and then transfer to a freezer bag for future use.
Adapted from a recipe in this book: http://amzn.to/2jy1jXX
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