Vegan Ranch Dressing
Do you love ranch dressing? Dip into some creamy vegan ranch dressing, and enjoy a whole foods version of a classic ranch dressing. Substitute white beans or silken tofu for a nut-free version.
Servings: 12 SERVINGS
Calories: 94kcal
Ingredients
- 1 ½ cup raw cashews or substitute white beans or silken tofu
- ¾ cup water
- 2 tablespoons rice or apple cider vinegar
- 1 large lemon juiced
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ¼ cup fresh chopped dill
- 3 Tablespoons fresh parsley chopped
Instructions
- Place all ingredients except dill and parsley in a high-speed blender.
- Blend until smooth.
- Add chopped dill and parsley.
- Refrigerate until ready to serve.
- It lasts one week in the refrigerator......if it lasts that long.
Video
Notes
- If you don't have a high-quality, high-speed blender, soak the cashews overnight and drain them before blending them with the other ingredients.
- For a quicker way to soften cashews, boil the cashews for 10 minutes, and drain. Add to the blender with the other ingredients.
- However, if you have a good blender, skip these soaking or boiling.
- Do not blend the herbs into the dressing. Instead, chop them finely and add them to the dressing after blending.
- The dressing with thickening when chilled in the refrigerator.
- For a dip, rather than a dressing add less water.
- When using sunflower seeds, use the same amount of water.
- If using white beans, reduce the water by one-half and adjust for desired thickness.
Nutrition
Calories: 94kcal | Carbohydrates: 6g | Protein: 3g | Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: -25g | Sodium: 198mg | Potassium: 138mg | Fiber: 1g | Sugar: 1g | Vitamin A: 162IU | Vitamin C: 7mg | Calcium: 13mg | Iron: 1mg