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
Prep Time10 minutes mins
Total Time10 minutes mins
Course: Salad
Cuisine: American
Servings: 10
Calories: 74kcal
- 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
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
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.
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