Vegan Roasted Onion and Garlic Ranch Dressing
In this delicious episode, guest chef Kathy Hester demonstrates her delicious Roasted Onion and Garlic Ranch dressing that she contributed to my new book The Secrets To Ultimate Weight Loss which you’ll find on page 230.
ROASTED ONION AND GARLIC RANCH DRESSING
Thank you, Kathy Hester, author of The Ultimate Vegan Cookbook for Your Instant Pot and Vegan Cooking in Your Air Fryer, for creating this unbelievably delicious recipe just for my book. The first time I made it I practically drank the entire recipe! I am forever grateful and in awe of your talent. Here is what Kathy had to say about the culinary challenge I gave her: Chef AJ asked me to make an SOS ranch dressing and, of course, I said yes. I love being a mad scientist in the kitchen and helping people eat flavorful food that fits into their diet. The base of this dressing is pureed roasted onion and garlic. It’s surprising, but their flavors mellow out so much that you still need to add in a little onion powder and granulated garlic to give it the right bite. Enjoy this on salads, baked potatoes, and as a fun topping on steamed veggies.
1 medium sweet onion (will make about 1 cup roasted onion)
1 small head garlic (will make about 1 tablespoon roasted)
½ cup plain unsweetened nondairy milk
1 tablespoon apple cider vinegar
1 ½ teaspoon dried dill (or 1 tablespoon fresh dill)
1 teaspoon dried basil (or 2 teaspoons fresh basil)
¼ teaspoon granulated garlic
¼ teaspoon onion powder
⅛ teaspoon ground black pepper
First you are going to roast the onion. Place the whole unpeeled onion on a baking sheet covered in parchment paper to make clean-up easier. Place in a 400-degree oven for 25 minutes and if it isn’t soft in the middle, cook for another 25 minutes. (If you have an air fryer, cook for 30 minutes at 400 degrees, check and cook another 20 if it’s not soft.)
Cut off the top third of a small whole head of garlic and wrap the remaining ⅔ whole in foil or place in a small covered baking dish. Place in a 400-degree oven for 30 minutes. (If you have an air fryer cook for 30 minutes at 400 degrees, check and cook another 10 minutes if it’s not soft.)
Once the onion and garlic have cooled; remove the outer peel layers of the onion, cut in chunks and add to your small blender or food processor. Blend until smooth. At this point, it will look a little like applesauce.
Squeeze the cloves of garlic out and add them to the onion and puree again. Then, add in the plain unsweetened nondairy milk, apple cider vinegar, dill, basil, granulated garlic, onion powder, and black pepper. Blend until smooth.
She also demonstrates her amazing bouillon recipe from her Instant Pot cookbook and her air fryer cauliflower wings with homemade BBQ spice from her Vegan Air Fryer book.
Kathy Hester is the author of 7 incredible vegan cookbooks including The Ultimate Vegan Cookbook for your Instant Pot and Vegan Cooking in your Air Fryer.
Her website is wwwhealthyslowcooking.com and her private Facebook group where she does weekly live broadcasts is Vegan Cooking With Kathy Hester.
She is the creator of the blog Healthy Slow Cooking and her recipes have been featured in The Washington Post, The Oregonian and Yoga Journal and on the websites of Whole Foods and The Kitchen. She is also the author of The Great Vegan Bean Book and The Vegan Slow Cooker. She lives in Durham, North Carolina.
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