This post may contain affiliate links which won’t change your price but will share some commission. See my disclosure policy.
You'll love this guilt-free, lightened up, low-fat ranch dressing! The secret ingredient? (Well, I guess it's not a secret if I tell you.) CAULIFLOWER! All hail that tasty vegetable. This salad dressing is also vegan.
Low-Fat Ranch Dressing Recipe
I got off the salad wagon for a while there, but I'm really making an effort lately to get my greens in! Which means I'm back at it with the salads.
Ranch dressing was my favorite before I went vegan. And even though you can easily make a ranch dressing using vegan mayo, it's super high in fat just like regular ranch is. Another way to make ranch is to use cashews - but again, hello fat. While a little fat is great for your body, I've just been consuming WAY TOO MUCH.
I sort of had a little epiphany when I made mashed cauliflower the other night - would cauliflower make a good low-fat ranch dressing base?! I tested it. And tested it again. And while it's definitely not as decadent and rich as your typical ranch dressing, baby it is GOOD and still has that classic ranch flavor thanks to all of the scrumptious seasonings.
The key to a really flavorful ranch dressing is to use fresh herbs (parsley and dill) and garlic. It really takes this dressing to another level. I love to grow herbs so I always have them on hand. I love this herb garden kit - totally simplifies life.
One of the best parts - second to how healthy this dressing is - is how easy it is to make. Simply steam cauliflower florets (a head's worth), blend until super smooth, and then mix with the seasonings. Refrigerate to cool and enjoy on top of your favorite greens and vegetables. OR, use it as a dip!
This recipe makes about 1 cup of ranch.
Ingredients
- 1 head cauliflower florets - steamed until really tender
- 2 tablespoon plain, unsweetened almond milk
- 1 clove garlic
- 1 teaspoon apple cider vinegar
- 2 teaspoon fresh parsley
- 2 teaspoon fresh dill
- 2 teaspoon onion powder
- ¼ teaspoon paprika
- salt - to taste
- pepper - to taste
Instructions
- Blend the steamed cauliflower, almond milk, and clove of garlic until super smooth.
- Mix in remaining ingredients.
- Store in the fridge for up to 3-5 days.
Linda says
Love it! I have several food sensitivities which are: no nuts, no oils, no butter and no dairy. So when I tried this - WOW! I used steamfresh cauliflower and red wine vinegar instead of apple cider. Thank you so much for this. Using this as my "mayo" on tomato sandwiches is the best or for a dip.
Myra says
This did not work for me at all. I’ve tried it a few times and just end up with strongly tasting cauliflower soup. Which is rather unpleasant cold. I’m using a Vitamix for blending, so it’s not the texture really. Just an overall off putting recipe. We did find the spices lend themselves well to a cauliflower or potato mash though!