Recipe Vegan Ranch Dressing

Easy Vegan Ranch Dressing Minimalist Baker Recipes

WebOct 10, 2018 · Drain and rinse cashews several times and drain again. Then transfer to a small blender (a blender is preferred over …

1. Soak cashews in very hot water for 30 minutes -1 hour (or overnight in cool water). While cashews are soaking, measure out almond milk and add lemon juice and set aside to curdle (this makes your vegan “buttermilk”).
2. Drain and rinse cashews several times and drain again. Then transfer to a small blender (a blender is preferred over a food processor for achieving a smooth texture) and add almond buttermilk, garlic, salt, pepper, onion powder, vinegar, and maple syrup. Blend on high for 1-2 minutes or until very creamy and smooth.
3. Add herbs and pulse several times to incorporate (you don’t want it fully puréed).
4. Taste and adjust flavor, as needed, adding more salt for saltiness, maple syrup for sweetness, lemon juice or vinegar for acidity, garlic for garlic flavor, or herbs for a more herbal flavor.

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Healthy Vegan Ranch Dressing (Oilfree, No Mayo!)

WebMar 15, 2021 · This recipe works well to prepare early in the day or the day before, so everything is chilled well and the dressing has thickened, …

1. This recipe works well to prepare early in the day or the day before, so everything is chilled well and the dressing has thickened, upon serving. First, roast the potatoes. Preheat an oven to 415F and line a sheet pan with parchment paper, so they don’t stick. Chop the potatoes into about 1/2 inch pieces. Spread out evenly on the pan and salt generously and bake for 25-30 minutes until very golden brown.
2. If you do not have a high-powered blender, then you must soak the cashews for 8 hours or overnight, then drain and proceed. Otherwise, your dressing will be gritty.
3. Meanwhile, prepare the dressing. Add all of the ingredients to a high powered blender, such as a Vitamix, starting out with JUST 3/4 cup milk process until very smooth and creamy on high. If using canned coconut milk, make sure you have shaken the can really well first. Scrape the sides a couple of times and blend again for a good couple of minutes so it gets really smooth and thickens. The dressing will be fairly thin, but will thicken well in the fridge. Add more milk if you want it thinner.
4. Pour into a container and chill in the fridge for an hour or two to marinate, so it gets cold and thickens further. The flavor really is best after it chills and marinates (even better overnight!).

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