Creamy Vegan Ranch Dressing
Easy, creamy vegan ranch dressing recipe with no added oil, dairy free, with accessible plant-based ingredients perfect for dips, pasta salad, veggie burgers and more.
Servings: 5
Calories: 161kcal
Ingredients
- 1 cup raw cashews
- ½ - 1 cup plant milk
- 2 tablespoons apple cider vinegar
- 2 tablespoons lemon juice
- 1 clove garlic minced or pressed, ½ teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon ground black pepper
- 2 tablespoons chives chopped
- 2 tablespoons dill chopped
Instructions
- Soak. Add the cashews to a small bowl and cover with boiling water. Soak for 15 minutes. Or soak them overnight in warm water.
- Blend. Drain and rinse the cashews. Add them to a blender with the vinegar, lemon juice, garlic, onion powder, and ½ cup of plant milk. Blend until smooth. Add more plant milk, a little at a time, until you reach the desired consistency.
- Mix. Transfer the dressing mixture to a bowl. Stir in the pepper, chives, and dill.
- Taste. Taste and add salt, more black pepper, lemon juice, or vinegar as desired.
- Yield. Makes 1 ½ cups.
Notes
- Nutritional information is based on ¼ cup servings.
- Rinsing cashews after soaking removes excess oil and dust. It makes a difference in the texture and flavor.
- Leftover dressing can be stored in an airtight container in the refrigerator for 4 days. Stir it before serving. Add a little lemon juice to thin it out.
- Test the dressing before removing it from the blender. If it is gritty, continue blending and add more plant milk. Use a spatula to clean the sides and bottom of the blender.
- To replace the fresh herbs with dried, start with 1 teaspoon of dried dill and chives. Another quick alternative is Italian seasoning.
Nutrition
Calories: 161kcal | Carbohydrates: 11g | Protein: 5g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Sodium: 15mg | Potassium: 206mg | Fiber: 1g | Sugar: 4g | Vitamin A: 115IU | Vitamin C: 4mg | Calcium: 50mg | Iron: 2mg