¾ cup Whole Foods brand unsweetened plain almond milk OR water plus a few extra cashews (see note); more milk/water if needed to thin
1 Tbsp + 1 tsp white (distilled) vinegar
½ tsp onion powder
1 small clove garlic
¾ tsp salt
¼ tsp parsley flakes
⅛ tsp ground black pepper
Directions
Blend all ingredients except parsley and pepper in a high-powered blender until smooth.
Add parsley and pepper and whiz briefly--just enough to stir them in.
Refrigerate for 1-2 hours or overnight, as the dressing will thicken dramatically. (Although I'm not good at waiting, so I often use it straightaway!)
Notes
-No high-powered blender? Soak cashews overnight in the almond milk in the refrigerator. Then proceed with the recipe using a regular blender.
-Do NOT substitute soy milk or any other brand of almond milk. For whatever reason, the only thing that makes this dressing taste like Hidden Valley Ranch is Whole Foods' unflavored, unsweetened almond milk (best) or plain water with a few extra cashews for thickening.