Spicy Creamy "Ranch"
[Edit: I think next time I'll leave out the nooch. I don't need the "cheezy" flavor in salad dressings. Also, adding a photo so you can see that the color of the dressing is NOT white, probably from nooch and paprika. I kind of want to try making a white one.]
I started with this recipe, and adjusted it to my own taste, swapping tofu for white beans.
https://hellonutritarian.com/no-oil-tofu-ranch-dressing/. I will make this again. I think if I had a high-speed blender, it would be smoother/better.
1 15-oz. can cannellini beans, drained and rinsed
1/4 to 1/2 cup water. I like it a little thick, so I did 6 TBSP, but I think roundcoconut might go with 1/4 cup or less
3 tbsp nutritional yeast
2 tbsp lemon juice
1 tbsp dried fenugreek (kasuri methi -- parsley would be traditional, but I didn't have any)
3/4 tbsp dried dill
1/2 tsp Fox Point (or use something with chives or shallots in it, or even fresh chives; again, I didn't have any)
1 tsp each granulated onion and garlic
1/2 tsp ground black pepper (I used Penzey's pepper, which is strong in flavor, hence the "spicy" in the title)
1/4 tsp smoked paprika
I blended everything except the dill before remembering I should have saved the herbs for last, but it turned out fine. I think it's much better once it's chilled and the flavors have had a chance to meld. And again, a high-speed blender would probably do a better job than my old stick blender.