Vegan Ranch Dressing


June 9, 2011

I adapted this raw vegan ranch dressing recipe from Eva Rawposa from Uncooking 101.

This vegan ranch dressing is one of those recipes that will become like a little black dress in your culinary closet. It works for most occasions and never goes out of style.

This raw vegan ranch dressing is full of raw fresh ingredients, free of additives and preservatives, and really does taste similar to store-bought conventional ranch dressing.

Serve this ranch dressing over a simple salad, with buffalo cauliflower, or use as a dip for veggies sticks or crackers.

To use this ranch dressing as a dip, reduce the water by 1/4 cup and allow the dressing to thicken in the fridge. Chilled and thickened, this ranch dressing is also fantastic on sandwiches and wraps.

Tweak the fresh herbs to taste. Either way, give this raw vegan ranch dressing is incredible.

VEGAN RANCH DRESSING

This VEGAN RANCH DRESSING is sooooo good. It's hard not to pour it on everything! GET THE FULL PRINTED RECIPE:https://www.theblendergirl.com/recipe/vegan-ranch-dressing/

Posted by The Blendaholic on Monday, October 15, 2018
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Vegan Ranch Dressing

This raw vegan ranch dressing is rich and creamy. You’d never know it was dairy free.

Prep Time 15 minutes
Total Time 15 minutes
Servings 2 cups
Author Tess Masters

Ingredients

  • 3/4 cup filtered water
  • 1 cup raw cashews, soaked and drained
  • 1 tablespoon  fresh lemon juice
  • tablespoon  apple cider vinegar

  • 1 date soaked, then drained
  • 1 teaspoon  minced garlic
 (1 clove)
  • 1/2 teaspoon onion powder
  • 1 1/2 teaspoons  Herbamare
  • 1 tablespoon finely chopped flat-leaf parsley, plus more to taste 
  • 1 tablespoon finely chopped green onions, plus more to taste 
  • 1/2  teaspoon finely chopped fresh dill, plus more to taste

Instructions

  1. Throw the water, drained cashews, lemon juice, apple cider vinegar, drained dates, garlic, red onion, and Herbamare into your blender, and blast on high for 30 to 60 seconds until smooth and creamy. 
  2. Stir in the fresh herbs, and add more to taste. 

Recipe Notes

Recipe adapted from Uncooking 101
Photo by Trent Lanz and styling by Alicia Buszczak

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