Creamy, oil-free vegan ranch that calls for just 10 simple ingredients and 1 bowl of BIG flavor! The perfect dairy-free dressing for salads, veggies and more!
Ingredients
US Customary – Metric
CLOTHING
- 1 cup raw cashews (Soaked in hot water for 30 minutes or over night in cold water)
- < span class="wprm-recipe-ingredients-amount" >2/3 cup unsweetened almond milk
- 2 TL Lemon Juice
- 1 cloves Garlic, peeled
- 1/2 TL Sea salt (more to taste)
- 1 pinch black pepper
- 1/4 cc onion powder
- 1 1 /4 tsp vinegar cider
- 1/2 -1 cc maple syrup (or other sweetener of your choice)
HERBS
- < li class = " wprm -Recipe-Z utat" style="List-Style-Type: Disk;">1 tablespoon chopped fresh dill (or 2 dried teaspoons )
- 1 EL chopped fresh parsley (optional)
- 1 TL fresh chives (or 1/2 amount dried chives // optional)
Instructions
- Soak the cashews in very hot water for 30 minutes to 1 hour (or overnight in cold water) Add the almond milk and lemon juice and allow to curdle (this makes your vegan “buttermilk”).
< /li>
- Drain, rinse and drain the cashews several times. Then to a small blender (a blender is better than a food processor for a smooth texture) and add almond buttermilk, garlic, salt, pepper, onion powder, vinegar and maple syrup. Blend on high for 1-2 minutes or until very creamy and smooth.
- Add the herbs and pulse a few times to incorporate (you don’t want them to be completely pureed).
- Taste and adjust flavor as needed, add more salt for a salty taste, maple syrup for sweetness , lemon juice or vinegar for acidity, garlic for garlic flavor, or herbs for a herbier flavor.
- Use immediately at room temperature or chill in the fridge for 3-4 hours. It will thicken in the fridge so you can add more almond milk or water later to thin it out if needed.
- Enjoy with veggies, salads, cauliflower wings or pizza! Store leftovers, covered, in the refrigerator for up to 7-10 days. Not suitable for the freezer (will likely fall apart when thawed).
