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My VitaMix Anti Aging Peppercorn Ranch Dippy Dressing is so named because it can be used as a dip and a dressing!
It is cool, creamy and tangy with pops of pink, white, green, Jamaican and black peppercorns. A hint of tang from the lemon juice, a light cheezy note from a mere tablespoon of nutritional yeast, which is a source of B12, and the coolness of dairy from the almond.
Perfect for dipping veggies in or for turning your maybe not so exciting big salad into a spectacular event. Or both.
Make this and post your comments and questions!
Dippity-Doo-Dah
The first thing I want you to do is pour one cup of almond milk into your VitaMix. I showed you how to make almond milk in a previous video. I’ll put the link to it up above.
The next step is to cut a ripe avocado in half and scoop it all into the VitaMix. Look at that. Creamy, full of whole fat, and it’s good to get that whole fat instead of the fractured fats from oils. The seed pops out easily and then, all you have to do is scoop out the rich, whole fat flesh of the avocado.
Then, I’m adding a clove of garlic, look at that, fresh garlic.
A few peppercorns, just put a few into the palm of your hand, I’d say there’s probably a dozen there. This is a mix of Jamaica peppercorn, red, white, pink, black and green. It is really flavorful and gives this cool ranch dressing such a pop. Just put them into the VitaMix whole. The entire peppercorn.
And then I want you to salt it to taste. I’m saying maybe a half of a teaspoon, sprinkle some in there, maybe a little more… I have made this without salt and it’s delicious, but when you want that flavor to burst, I do add some sea salt to it. And if you’ve got the Himalayan pink sea salt on hand, I don’t have any at the moment, that’s what you want to add.
The juice of one lemon. It comes to about, less than 1/3 of a cup. So, it’s not alot, and depending on the size of the lemon, you may get more or less than this. You want that in there for a little bit of tang. It really brightens it up.
If you happen to have some nutritional yeast flakes, and this is not brewer’s yeast, a lot of the raw vegans use it to get their B12, and it gives it a really creamy texture. So add a tablespoon of nutritional yeast flakes if you have them.
Wishes
Start it out on low so it doesn’t blow all over the blender, then you can kind of walk it up a little bit, then flip it to high. It doesn’t take long to blend, you just want to make sure those peppercorns get broken up so that they burst with flavor. Now let’s do a taste test. Because I like to make sure this is really good that way I – I really enjoy my salads when I have a really good dressing. Look at the consistency. Ranch wishes it was this. It is perfect. Those peppercorns have just a hint of bursting flavor. It’s so cool and creamy from the almond milk and the avocado. Perfect amount of salt. The nutritional yeast gives it just a dash of that cheezy flavor. It’s a gorgeous color, look at that, it’s like a green goddess, only better, because I feel good when I eat it.
Now this actually came out to where you could use it as a dip. I’ll show you. Look at that. Perfect as a dip right there, mmm… fantastic. You just pour the dressing, see, I like it thick like that. It makes this such a hearty salad. Look at that… What do you think of that? Wait until you taste it. I want you to make it and let me know what you think. What a treat. How anti-aging is it to go into your refrigerator and have this waiting for you?
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14 Responses to VitaMix AntiAging Peppercorn Ranch Dippy Dressing
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[..YouTube..] I am making this for my salad for tonight!
[..YouTube..] @theknuts6 Good! Let me know what you think. I have been eating it for 2 days now, I can’t get enough of it.Jane.
[..YouTube..] @blenditandMendit – My family loved it! Great change from oil and vinegar dressings. I think I added too much salt and I also add a close of garlic. It was good. Next time a little less on the salt for my taste.
[..YouTube..] @theknuts6 Hi Chelsea,I’m so glad to hear it! Darn that salt
Love your review and thanks for taking the time to tell me.I appreciate it. Feedback is inspiring!Jane
[..YouTube..] This dressing sounds amazing. I’m going to try it tonight. Sorry, I have a Blentec but then no bodie’s perfect, right. I really like your videos. I watch them all. I’m looking forward to hear more about “anti aging now.” Keep me informed.
I’m bi-blender, so it’s all good
Let me know how the dressing comes out and how you like it.
Thank you for your kind words about my videos!
Jane
[...] I am making my Anti-Aging Dancing Dill Salad Dressing. It uses the same basic ingredients as the Peppercorn Ranch Dressing. But when you add that fresh dill, it takes it to an entirely new taste experience. Add one cup of [...]
I love the peppercorn ranch dippy dressing! How long does this last in the fridge since it has no preservatives?
Hi Elsha,
I honestly don’t know if it lasts longer than 3 days because I always use it up! When I make it I enjoy it so much I use it as a dip and a dressing til it’s gone.
But from my experience with other fresh foods like this, I will say 3-4 days. It may lost longer, you’ll have to experiment to find out.
And if it does last longer please come back and let me know. We could all use this practical info.
Many thanks,
Jane
Thank you, Jane, for all your hard work in putting this site together. It’s helping me get on track. I’ve already made the Balsamic Basil Salad Dressing – yum! In addition to being healthy and delicious, if I figured it out correctly, it only has approx 12 calories per tablespoon. Now I’m ready to try this Peppercorn Ranch Dressing. Has anyone had good experience making it with store-bought almond milk? If so, should I buy sweetened or unsweetened milk? Thanks again!
Hi Francine,
I haven’t used store-bought almond milk, but if I was I would go with unsweetened for this recipe. Let me know how it turns out. Jane
Thanks, Jane. On second thought, I decided I’ll make the almond milk instead of using store-bought. I only want to make enough to prepare the Peppercorn Ranch Dressing, which calls for 1 cup of milk. So…could you tell me how many cups of dried almonds I should soak and how many cups of water I should use to make only 1 cup of milk? Thanks for all your help!
Hi Francine,
It requires one cup of soaked almonds and 3 cups water to make 3 cups of almond milk so use 1/3 cup soaked almonds and 1 cup water, that should get you about what you need.
Almonds swell when soaked so measure out 1/3 cup, take 1/3 of those away and soak and they’ll probably swell to 1/3 cup.
What I do is soak a bowl of almonds, about 4 cups, overnight, rinse and drain well, then keep them in the fridge and I have them on hand no matter how small an amount I want to use.
Happy almond milking
You gave me perfect instructions, Jane – thank you!
If I wanted to soak a greater quantity of almonds than I need for the recipe, how long do soaked almonds last in the fridge until they go bad?