I made this recipe up because my husband who is a ranch only lover hated all my other dressings I made but he approved of this one. I have been a little frustrated because it is really hard for me to compete with MSG when trying to please a SAD eater. When I first made this I did not have parsley
or chives in any form and it was good without it. If you do not have onion or garlic powder fresh is fine just use more. The nut milk I used was almond and sunflower mixed. I just use what I have as I donâ€™t see that it changes the taste much.
If you use a lot of dressing I would double this. Also if you like a thinner dressing you should just add a little more nut milk.
I was feeling Mediterranean last night, so I threw all these ingredients into my food processor. As soon as I tasted it, I thought of tzatziki, a Greek yogurt and cucumber sauce. I used dill in this version, but I think using a handful of fresh mint would make it incredibly authentic. Even my non-raw parents raved about it!
This is something called “Gia Xao” I recently had at a Vietnamese restaurant I went to. It was so easy and refreshing, I decided to make it myself! Tastes great with a drop of hot chili sauce (the one with the rooster, unfortunately not raw)
Usually I have a vinaigrette style dressing, but I really wanted something creamy. Voila! Even my 13 year old, who gags at most things green, really enjoyed it. I tried to get a pic of the dressing on the salad I made, but it mostly just blended in with the greens. Oh well … it’s still a pretty pic, right. ;)