Last Monday, my Aunt Carolyn and Uncle Ray gave me some beautiful large scallions out of their garden. I am not typically a green onion fan, but this week I found a wonderful use for them. A while back my husband and I were watching Claire Robinson on Five Ingredient Fix, a cooking show, when she made a ranch dressing with just 5 ingredients. Well this recipe is inspired from that one. Simple yet refreshingly lovely. I serve it with fresh raw veggies like: broccoli, carrots, celery, cauliflower, tomatoes, yellow summer squash, zucchini, etc.
Ingredients:
- 8 ounces of Vegan Sour Cream* (for dressing use Vegan mayonnaise instead)
- Fresh Scallions (I used 3 or 4 really big ones) coarsely chopped
- 2 or 3 cloves of garlic (peeled)
- Dill Weed
- Salt
- Pepper
- Lemon Juice
In a food processor pulse together the garlic cloves and green onions. Then fold into the sour cream. Add other ingredients to taste. Serve immediately.
*You can either buy Vegan Sour Cream or you can make your own:
Homemade Vegan Sour Cream:
- 1 package of silken tofu
- 1 tablespoon canola or olive oil
- 4 to 5 teaspoons lemon juice
- 2 teaspoons apple cider vinegar
- 1 teaspoon stevia
- 1/2 teaspoon salt
Place all ingredients in a food processor or blender. Blend for several minutes, until very creamy and smooth. Then refrigerate. In addition to being a great base for the above ranch dip (or dressing), it is also great in mexican dishes and as a topper for baked potatoes. It stays fresh for approximately 5 days. (The homemade vegan sour cream recipe is adapted from Matt Eberhart.)
