Aderezo Ranchero Vegano - Este aderezo ranchero vegano es una versión más ligera y saludable de la receta original. Es perfecto para ensaladas o como dip para nachos, crudités, etc.

Ranch dressing is one of the best sellers in the United States and although we already had a recipe for ranchera sauce on the blog, we wanted to make a new version that was lighter to accompany the Buffalo-style cauliflower wings that you can see in the photo below.



  • 1 taza de anacardos crudos y sin sal (140 g)
  • 1/2 taza de leche vegetal sin endulzar, nosotros usamos leche de soja (125 ml)
  • 2 cucharadas de zumo de limón
  • 1 cucharada de mostaza (opcional)
  • 1 cucharadita de sal
  • 1/2 cucharadita de pimienta negra molida
  • 1/2 cucharadita de ajo en polvo
  • 1/2 cucharadita de cebolla en polvo
  • 1/4 cucharadita de pimentón dulce
  • 2 cucharadas de perejil fresco troceado
  • 2 cucharadas de cebollino troceado
  • 1 cucharadita de eneldo seco


  1. Soak cashews overnight or for at least 4 hours. Discard the water and wash them.
  2. Place all ingredients (except parsley, chives and dill) in a blender and blend until smooth.
  3. Pour the sauce into a bowl, add the parsley, chives and dill and stir until well combined.
  4. It can be served directly, although it is better cold.
  5. Ranch dressing can be stored in the fridge in an airtight container for 3 to 4 days.


  • Add any spices or fresh or dried herbs that you like.
  • If you want to make the sauce less dense or with a lower fat content, you can add more milk.
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