Vegan Ranch Dressing Recipe
This vegan ranch dressing is a dairy free, egg free version that is so creamy and delicious on salads and so much more.
Ingredients
For blending
- 1 cup raw cashews soaked in warm water for 30 minutes, drained
- 1 cup unsweetened plant milk (I use Westsoy organic unsweet soy milk)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 Tablespoon white vinegar
- 1/2 teaspoon salt (more or less, to taste)
- 1/4 teaspoon black pepper (more or less, to taste)
Stir in after blending
- 1 Tablespoon chives
- 1 Tablespoon parsley
- 1/4 teaspoon dill
Instructions
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Soak the cashews in warm water for at least 30 minutes. You can skip this step if you are using a high speed blender such as a Vitamix. Drain water off prior to blending.
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Place the drained cashews, plant milk, garlic powder, onion powder, vinegar, salt and pepper into a blander, and blend until smooth. Taste for salt and pepper amount. Add more, to taste if desired.
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Stir in the parsley, chives and dill. Transfer to storage container, and refrigerate for up to a week. (Note: dressing will thicken with refrigeration. you can thin out by adding more water or plant milk.)
Recipe Notes
Nutritional information is approximate and was calculated using a recipe nutrition label generator.