Vegan

Ranch Dressing: vegan, creamy and healthier

Healthy, creamy, delicious ranch dressing made with soaked cashews and delicious spices.

CourseDip
CuisineParty Food, Salad, Snack, Vegan

Servings	Prep Time
1bowl of dip	15min

Passive Time

1day

Servings	Prep Time
1bowl of dip	15min

Passive Time

1day

Ingredients

1/2cup organic soaked raw cashews
2/3cup non-dairy milkunsweetened; unflavored
1/4 cup Avocado Oil
1.5tbs organic lemon juice
1tbs apple cider vinegar
2tsp maple syrupor agave nectar
1 tsp organic onion powder
1tsp Organic Garlic Powder
3cloves organic fresh garlic
1tsp organic dried chives
1/2tsp ground mustard seed
1tsp organic dried parsley
2tbs organic parsleychopped very finely

Instructions

Soaked cashews

Soak the raw, organic cashews for one day in a bowl with water before making the ranch. If you’re like me and often forget to soak them that long before you’re ready to use them you can boil some water and let them sit in the hot water for an hour before you use them. Drain before use.

Making the ranch

Put all ingredients, except the parsley, in a high-powered blender or food processor. Blend until smooth and creamy. Stir in parsley.

Melding the flavors

Pour into an airtight container, cover and refrigerate for at least 30 minutes to let the sauce thicken and the flavors meld. If it is too thin add more cashews (or a 1/2 tsp of arrowroot powder), if it is too thick add a splash of non-dairy milk.

Recipe Notes

I actually make this without the oil and I recommend doing that if you’re an experienced plant-based-foodie and have an appreciation for healthy foods. If you’re looking for a flavor and texture of ranch that will satisfy your Hidden Valley cravings, however, add the oil.

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