This tangy vegan ranch dressing is every bit as delicious as the original, and it’s so easy to make. Perfect for dressing up salads, dipping veggies, and more!
1cupraw cashewssoaked overnight in water in a jar (this results in about 1 ¼ cups puffed cashews) and rinsed
3/4cupfresh water
3garlic clovespeeled
1tablespoonlime or lemon juice
1/2teaspoondried onion
1teaspoondried chives
1/4teaspoonfreshly ground black pepper
1 1/2tablespoonsfresh dillchopped
½teaspoonsea salt
Instructions
In a high speed blender, blend all the ingredients together until blended and completely creamy and incorporated. You can use your blender’s dressing setting or blend for at least 2 minutes or until blended.
NOTE: the dill may turn it a slight light green hue, so you can always fold this in afterwards finely chopped. Taste and add more salt or lime/lemon juice if necessary. Add more water if you want it runnier . Serve on salads, with buffalo cauliflower wings or on veggie burgers.
Store it in the fridge for about a week. Before serving on salad, allow it to sit out of the fridge for about 15 minutes first since it can thicken up if you want it runny.
Notes
Store your homemade vegan ranch in the fridge for up to a week. It will thicken when chilled, so let it sit at room temperature for 15 minutes before serving.