Creamy Ranch Dressing - Vegan |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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This really turned out great. It does get quite thick in the fridge. To use on salad I simply added a couple of spoonfuls to chopped romaine lettuce, and then tossed to coat the leaves evenly, much like a thick Caesar salad dressing. Because it gets so nice and thick, I think this would be a great dip for raw veggies, chips or pitas. For a creamier dressing, soak cashews in water for about an hour. Ingredients:
1 1/4 cups raw cashews |
3/4 cup soymilk, not sweetened |
1 tablespoon lemon juice |
1/3 cup cider vinegar |
1/3 cup extra virgin olive oil |
3 garlic cloves |
1 teaspoon garlic powder |
3 teaspoons onion powder |
1 teaspoon dill (or 2 tsp fresh) |
1 tablespoon salt |
1/2 teaspoon basil (or 1 tbsp. fresh) |
Directions:
1. Blend cashews, soy milk, lemon, vinegar and olive oil until creamy and smooth.
2. Be patient because this sometimes can take a while.
3. Add remaining spices and blend until combined.
4. Check salt and adjust as needed.
5. This dressing will get thicker in the fridge.
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