This vegan ranch dressing is made without cashews, mayo or oil. It's perfectly milky and herbaceous and tastes even better than the "real thing." Use it as a dip, sauce, and dressing. Oil-free and allergy-friendly! YIeld: makes about 12 fluid ounces (1.5 cups). Serving size = ¼ cup (or 4 Tbsp).
1teaspoondried parsley - or 2 teaspoons finely chopped fresh parsley
⅛teaspoondried dill - or ½ teaspoon chopped fresh dill
Instructions
If using a high-speed blender, no need to soak the seeds. If using a standard blender you may want to soak them in hot water for about an hour. Then drain and rinse under cold water.
To a blender add the seeds, milk, 3 tablespoons of water, lemon juice, vinegar, salt, garlic, onion powder, mustard powder, and black pepper. Gradually increase to high speed, and blend until completely smooth. Stop to scrape down the sides of the blender as needed. Taste and adjust salt, acid, and/or water amount as desired. Keep in mind, the dressing will thicken in the refrigerator - you can always add water later if needed.
Add the herbs and stir to incorporate. Pour dressing into a jar or container, cover, and refrigerate for several hours or overnight. The flavors mingle and improve as it sits.
Notes
StorageStore leftover ranch dressing in the refrigerator for up to 4 days. Freezing not recommended.Serving SizeA serving size is calculated as ¼ cup dressing, which is twice as much as most salad dressings (the recipe makes about 6 servings or 1 ½ cups). Nutrition facts are per serving.