Creamy vegan ranch dressing
This delicious, creamy ranch dressing will encourage you to eat more salads throughout the week. Easy to make with minimal ingredients
Servings: 10
Calories: 74kcal
Equipment
Ingredients
- 1 cup raw cashews
- 1 cup water or unsweetened and plain oat milk
- 2 tablespoon apple cider vinegar
- 1 teaspoon salt
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon dried dill
- ½ teaspoon dried parsley
- ½ teaspoon black pepper freshly ground is best
Instructions
- Boil some water and pour boiling water over the cashews. Let soak for 10 minutes. Then drain.1 cup raw cashews
- In a blender, blend the soaked cashews with water or unsweetened oat milk, salt, onion powder and garlic powder and apple cider vinegar.1 cup raw cashews, 1 cup water or unsweetened and plain oat milk, 2 tablespoon apple cider vinegar, 1 teaspoon salt, 1 teaspoon onion powder, 1 teaspoon garlic powder
- Blend until smooth
- Stir in dried parsley, dill and black pepper.½ teaspoon dried dill, ½ teaspoon dried parsley, ½ teaspoon black pepper
Notes
If you're allergic to cashews, you can also use raw sunflower seeds or hemp seeds. You can also use a half a package of silken tofu, just use ½ the amount of water.
- When the ranch has been sitting in the fridge, it tends to thicken up. Give it a good shake or add a splash of water.
- Soaking the cashews makes them easier to blend, which will create a smoother dressing
- To quick soak the cashews, boil some water and pour the water of the cashews in a coffee mug. Let them soak for 10 minutes. No need to soak overnight.
- Make a big batch of this each week to have a delicious salad dressing ready to go. This will encourage you to eat more salads throughout the week.
Nutrition
Calories: 74kcal | Carbohydrates: 4g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Sodium: 236mg | Potassium: 96mg | Fiber: 1g | Sugar: 1g | Vitamin A: 4IU | Vitamin C: 1mg | Calcium: 8mg | Iron: 1mg