Vegan Ranch Dressing

Vegan Ranch Dressing

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Vegan Ranch Dressing
Regardless of your desire to be vegan, or go completely dairy free, there is no room to argue that store bought dressings are nasty. It’s counterproductive to clean up your diet by incorporating more vegetables if you are just going to cover them with chemicals.
Vegan Ranch Dressing
Course Sauce
Prep Time 5 minutes
Servings
Ingredients
Vegan Ranch -- makes 1.5 cups
Bulk Ranch Seasoning Recipe--Ready when you need it!
  • 1 cup yeast flakes
  • 3 tbsp parsley
  • 4 tsp. each garlic powder, onion powder, dill weed
  • 2 tsp each ground mustard, celery salt, black pepper
Course Sauce
Prep Time 5 minutes
Servings
Ingredients
Vegan Ranch -- makes 1.5 cups
Bulk Ranch Seasoning Recipe--Ready when you need it!
  • 1 cup yeast flakes
  • 3 tbsp parsley
  • 4 tsp. each garlic powder, onion powder, dill weed
  • 2 tsp each ground mustard, celery salt, black pepper
Vegan Ranch Dressing
Instructions
  1. For a southwest ranch, add 2 tsp taco seasoning (or cumin/chili powder) and 1 tsp cilantro. Could also use curry!
  2. Mix all ingredients in you food processor, Vitamix or blender.
  3. Think ahead. If you like this recipe, prepare a batch of the bulk vegan ranch seasoning. Blend 1/2 cup of seasoning. with 3/4 cup soaked cashews, 3/4 cups water and 2 tsp apple cider vinegar or lemon juice.
Recipe Notes

Buy the cashews (and other nuts) in bulk, soak them overnight and store in freezer. Frozen nuts are no problem for the Vitamix and other high speed blenders, so no need to thaw. Read more about the importance of soaking nuts (and grains) . . .

Tuna-Free Eggless Salad

Tuna-Free Eggless Salad

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Tuna-Free Eggless Salad
This is a quick and easy plant-based alternative to both tuna and egg salads. Serve as a sandwich or stand-alone meal.
Prep Time 15 min
Servings
Ingredients
Prep Time 15 min
Servings
Ingredients
Instructions
  1. Take the tofu out of the package and rinse. Wrap in a bowl to extract as much liquid as possible. Place something heavy over the towel and let it dry out while you assemble the rest of the ingredients.
  2. Place chickpeas in a bowl and mash with a fork. If you prefer, use a blender. Add the remaining ingredients and crumble in the tofu so there are no big pieces. Stir until combined.  
  3. Serve cold, on a bed of tomato, arugula or wrapped in collard greens. Or serve hot on toast and top with cashew cream, kefir or vegan parmesan.