Mix it with your favorite greens to create a fresh, flavorful side salad, or use it in place of the dressing in my Caesar salad or taco salad recipes. Use it as a dipping sauce. It’s fantastic with fresh veggies, sweet potato fries, air fryer French fries, and baked zucchini chips. Once you have it on hand, you’ll find all sorts of ways to use it. Versatile and delicious, it’s a fun way to dress up veggies, salads, sandwiches, and more. I love to keep this vegan ranch dressing in the fridge at all times. Then, pour in 1/2 cup water to get the blender moving, and process until smooth! And sea salt – To make all the flavors pop!įind the complete recipe with measurements below.Īdd the cashews, cucumber, lemon juice, nutritional yeast, garlic powder, onion powder, dill, and salt to a high-speed blender.Dried dill – Even if you’re not a fan of fresh dill, don’t skip the dried dill here! It really amps up the ranch-y, savory flavor and adds appealing flecks of green.Garlic powder, onion powder, and nutritional yeast – They add the savory, umami flavor that makes this vegan ranch dressing so irresistible.Lemon juice – It makes the dressing bright and tangy.Fresh chopped cucumber – It puts the “cool” in “cool ranch.”.And because cashews add plenty of richness on their own, it’s oil-free, too! Raw cashews – Like in my basic cashew cream recipe, raw cashews make this vegan ranch dressing thick and creamy, yet totally dairy-free.You only need 8 basic ingredients to make this easy vegan ranch recipe: Once you try it, you’ll never reach for store bought ranch – vegan or otherwise – again! All that, and it’s made with simple, plant-based ingredients that you likely have in your pantry already. It’s cool and creamy, tangy and garlicky, and completely irresistible. Wow! I am OBSESSED with this vegan ranch dressing recipe! I’ve made lots of ranch- like vegan sauces in the past, but this one really hits the mark.
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