“It’s so easy to make!” “It only takes a few minutes!” I’ve heard it over and over about making your own salad dressing, but still I resisted for years. They’re right, you know. Making your own salad dressing is quick and easy.
The main thing that drove me to doing it was ingredients. I don’t like the oils that are use in bottled salad dressing, even the ones from the health food store that don’t have a hundred unnecessary ingredients. So I started with oil and vinegar based dressings.
I didn’t think I really missed ranch dressing (because of going dairy free) until I decided to make some. As soon as I tasted it, I remembered what I had been missing! And even if you can eat the store bought dairy versions, you might want to make your own using regular milk (regular or nut milk can be used in this recipe).
If you’ve ever tried different brands of ranch dressing, you know that they each taste different. Well, my recipe is like its own brand of dressing. But the beauty of making your own is that you can adjust it to your own tastes.
The seasonings are totally up to you, and using fresh herbs, garlic, and onion, will give it a fresher more flavorful taste. I’ve listed dried herbs, though, because of the time factor. Let’s face it, I’m not going to use all fresh ingredients for salad dressing on a regular basis. If you do use fresh herbs, remember to use about 3 times more (1 teaspoon dried = 1 tablespoon fresh).
- Place all ingredients in a blender and process for about a minute until smooth.
- Transfer to a bottle or jar with a lid and store in the refrigerator.
How long this keeps will depend on the milk used. My homemade cashew milk does not last as long as packaged nut milks or regular milk.