Having a party and would like to serve something dairy free? Sick of the usual hummus or guacamole as the staple non-dairy appetizer and want to take it up a notch? Enter vegan ranch dressing.
It’s the perfect dipping sauce, dressing, marinade, and spread. I use it with my cauliflower buffalo wings and to dip veggies in. Justin uses it to pour over pasta and dip pita bread in. It’s the jack-of-all-trades.
I’ve been making this for a few years now, and I have finally tweaked it to perfection. The fresh dill and garlic really bring this dressing to the next level. It’s cool & refreshing, and it can go with just about any meal. Eh, maybe not pancakes.
If you try this recipe, let me know by commenting and rating it!
- 1 cup raw cashews
- 4 Tbsp mayonnaise or Vegenaise
- 6 Tbsp unsweetened almond milk
- 2 Tbsp lemon juice (about 1 lemon)
- 1 Tbsp onion powder
- 2 tsp chopped garlic
- generous pinch of salt
- 2 Tbsp parsley
- 1 Tbsp fresh dill
- 1 tsp dried chives (or 1 Tbsp fresh)
- Soak the cashews in water for at least 3 hours, and use enough water to cover the cashews by at least an inch (they expand).
- Drain and rinse the cashews.
- In a food processor/blender, mix all of the ingredients together except the parsley, dill, and chives.
- Add in the parsley, dill, and chives and mix well with a utensil.
If you do not use mayonnaise and do not have access to Vegenaise, you could probably substitute avocado if using right away, although I haven't tested it. I have not used another type of vegan mayonnaise other than Vegenaise because other brands tend to have a mustardy taste (in my opinion).
Blending the herbs will make the dip turn green. This is why I mentioned adding them after blending.