Vegan Ranch Dressing Recipe
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.
And yet, by the time you chop all the vegetables and make the salad, it’s too much trouble to consider making your own dressing. I mean seriously, AINT NOBODY GOT TIME FOR THAT.
But actually, if you keep ingredients prepped and on hand, it’s easy to change your habits. And just reading the ingredient list on the alternative is a nice way to find motivation.
This vegan ranch dressing recipe will make about 1.5 cups of salad dressing. More than enough to feed your family and have some leftover to store in the fridge. (It will keep for about a week.)
3/4 cups soaked cashews (Read more about the importance of soaking raw nuts…)
3/4 cups water (can be reduced or eliminated to create a thicker veggie dip)
2 tsp apple cider vinegar or lemon juice
2-4 tbsp yeast flakes (these add a “cheesy flavor”. start with 2 and increase to your liking. I use 4!)
1 tsp parsley
1/2 tsp each of garlic powder, onion powder, dill weed
1/4 tsp ground mustard, celery salt, black pepper
For a southwest ranch, add 2 tsp taco seasoning and 1 tsp cilantro
Mix all ingredients in you food processor, Vitamix or blender.
Bulk Vegan Ranch Dressing Recipe
The key to success, though, is to plan ahead. I buy the cashews in bulk, soak them all and store in my freezer in sandwich baggies. You can quickly thaw them while you prepare your salad by placing the bag into a bowl of warm water. Or move them from the freezer to the fridge in the morning so they’ll be ready for dinner.
Prepare your spice combination for this vegan ranch dressing recipe and store in an airtight container in the pantry.
1 cup yeast flakes
3 tbsp parsley
4 tsp each of garlic powder, onion powder and dill weed
2 tsp each of ground mustard, celery salt and black pepper
Combine 1/2 cup of your vegan ranch spice combination with 3/4 cup soaked cashews, 3/4 cups water and 2 tsp apple cider vinegar or lemon juice in blender, Vitamix or food processor.