Ranch Dressing is one of those foods that can be an obsession. When I was a kid my idea of health food was constructing a green mountain at the local Souper Salad and then drowning the entire thing in oodles of ranch.
Once my dairy eating days were over, my hidden valley addiction fell by the wayside as well. But the longer you eat allergen friendly, the more you find there are healthy alternatives out there for just about anything.
Like this Vegan Ranch Dressing. This is a dressing you can gladly slather away to your heart’s content. No guilt. No holding back. You can go ahead and drench it on down.
Traditional ranch dressing is made with buttermilk and/or mayonnaise. Along with with a whole mess of other crud you can’t pronounce. And it sure as heck isn’t gluten free.
This Vegan Ranch Dressing gets its creaminess from blended cashews, while the lemon juice gives it that tart kick minus the buttermilk. Add in some fresh parsley, garlic, onion powder, dried dill, and a little dijon mustard and you’ll say buh-bye to the Hidden Valley.
If eating more salads is one of your New Year’s intentions, this dressing may just be the kick in the keister you need to get those veggies down the hatch. It also makes a wonderful dip for veggies, crackers, and chips.
When making this vegan ranch, be sure to follow the directions and only blend up the cashews, lemon juice, water, and garlic clove to start. Then mix in the other ingredients by hand. That way you’ll end up with the nice green bits like traditional ranch. If you blend all the ingredients the dressing will still be delicious, but the parsley will turn it into more of a green goddess dressing.
Ready to get started? Here’s what you’ll need:
3/4 cup raw cashews
2/3 cup water
1 med. lemon, juiced (about 2 tbsp.)
1 small garlic clove, minced
1 tsp. dijon mustard
1/4 cup fresh parsley, chopped
1/4 tsp. onion powder
1/4 tsp. dried dill
3/4 tsp. sea salt
1/4 tsp. pepper
Combine the cashews, water, lemon juice, and garlic clove into a vitamix, or other high speed blender. Blend until nice and smooth.
Pour the dressing base into a small bowl and add the parsley, dill, onion powder, dijon mustard, salt, and pepper. Stir until well combined.
Store the dressing into a mason jar or airtight container until ready to enjoy. This dressing will keep for about a week or so, but I doubt it’ll last that long.
That’s it! If you try this dressing out be sure to let me know what you think and tag your ranchy creations @bellymindsoul. I’d love to check them out!
Looking for another healthy salad dressing to add to your repetoire? Check out my personal fave, this Tahini Lemon Dressing.
Vegan Ranch Dressing
Creamy cashew based Vegan Ranch Dressing packed with plenty of flavor courtesy of fresh lemon juice, garlic, onion powder, dried dill, dijon mustard, and fresh parsley. Perfect for smothering your salad or dipping your favorite crackers, chips, or veggies.
- 3/4 cup raw cashews
- 2/3 cup water
- 2 tbsp. lemon juice ((about 1 med. lemon))
- 1 small clove garlic
- 1 tsp. dijon mustard
- 1/4 tsp. onion powder
- 1/4 tsp. dried dill
- 1/4 cup fresh parsley (chopped)
- 3/4 tsp. sea salt
- 1/4 tsp. pepper
Combine the cashews, water, lemon juice, and garlic clove in vitamix or other high speed blender. Blend until nice and smooth.
Pour ranch base in small bowl and add remaining ingredients. Stir well until well combined.
Store dressing in a mason jar or airtight container until ready to enjoy.
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