Ranch dressing has become an unexpected star of the summer as international football fans traveling across the United States discover the classic American condiment for the first time. Social media is flooded with videos of visitors trying ranch, with some reportedly packing bottles into suitcases, prompting TSA reminders about liquid restrictions.
Walnut Ranch: A Healthier Alternative
For those seeking a fresh, healthier take on the creamy dressing, a new recipe using California walnuts offers a dairy-free, egg-free version that retains the familiar tangy, herb-infused flavor. The Walnut Ranch dressing, created by chef Robert Danhi, uses walnuts to achieve a smooth, creamy texture without animal products.
Walnuts add a rich, nutty taste and provide nutrients like omega-3 fatty acids. The dressing is suitable for summer salads, as a dip for vegetables or fries, in sandwiches, wraps, and snack boards.
Recipe for California Walnut Ranch
Ingredients include 1 heaping cup (110g) California walnuts, 3/4 cup water, 1/4 cup white distilled vinegar, 1 tablespoon lemon juice, 1 teaspoon Dijon mustard, 1 tablespoon nutritional yeast flakes, 2 teaspoons sugar, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 3/4 teaspoon kosher salt, 1/2 teaspoon black pepper, 1/4 cup neutral flavored oil, and fresh herbs: 2 teaspoons minced chives or green onions, 2 teaspoons chopped curly-leaf parsley, and 2 teaspoons chopped dill.
Preparation involves blending walnuts, water, vinegar, lemon juice, mustard, nutritional yeast, sugar, garlic powder, onion powder, salt, and pepper on high speed for 5-7 minutes until very smooth. While blending, slowly pour in oil to emulsify. Cool the dressing over an ice bath, then whisk in fresh herbs. Refrigerate and adjust seasoning as desired. The dressing keeps for 3-5 days refrigerated.
According to the recipe developer, for a thicker dip-style consistency, reduce water by 1/4 cup.
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