Description
This vegan ranch dressing offers a creamy, tangy flavor without any dairy, making it a perfect plant-based alternative for salads, dips, and dressings. Made from raw cashews and fresh cucumber, it’s smooth, flavorful, and versatile for various dishes.
Ingredients
Primary Ingredients
- 1 cup raw cashews
- ½ cup water
- ⅓ cup peeled and diced cucumber
- 2 tablespoons lemon juice
- 1 tablespoon nutritional yeast
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon sea salt, more to taste
- ¼ teaspoon dried dill
- Chives, for garnish
Instructions
- Prepare Ingredients: Gather all ingredients, ensuring cashews are raw and cucumber is peeled and diced to facilitate smooth blending.
- Blend: Place cashews, water, cucumber, lemon juice, nutritional yeast, garlic powder, onion powder, salt, and dried dill into a high-speed blender.
- Process Until Smooth: Blend on high until the mixture is completely smooth and creamy, scraping down the sides as needed to ensure even blending.
- Adjust Seasoning: Taste the dressing and add more salt if desired, blending briefly to incorporate.
- Serve and Garnish: Pour the dressing into a serving bowl or container and sprinkle with fresh chives before serving. Use immediately or refrigerate for later use.
Notes
- Soak cashews for 2-4 hours or overnight for an even creamier texture, then drain before blending.
- If you prefer a thinner consistency, add more water gradually while blending.
- This dressing can be stored in an airtight container in the refrigerator for up to 5 days.
- Use fresh dill instead of dried for a brighter Herbaceous flavor, adjusting quantity to taste.
- Perfect as a dip for fresh veggies, a salad dressing, or a sauce for grain bowls and wraps.
