Vegan Ranch Dressing (No Oil, Mayo, or Cashews)
This vegan ranch dressing is made without cashews, mayonnaise, or oil and tastes just like the real thing! It's perfectly milky and herbaceous and perfect as a dip, sauce, and salad dressing. Oil-free and allergy-friendly.YIeld: makes about 12 fluid ounces (1.5 cups). Serving size = 1/4 cup (or 4 Tbsp).
Ingredients
- ½ cup raw sunflower seeds
- ⅔ cup plain, unsweetened non-dairy milk (make sure it's not flavored; I use soy)
- 3 tablespoons water (can add 1-2 Tbsp more for thinner consistency)
- 2 tablespoons fresh lemon juice
- 1 tablespoon white distilled vinegar (or apple cider vinegar)
- 1 teaspoon fine sea salt
- 1 teaspoon garlic powder (or 1 small clove of garlic)
- ½ teaspoon onion powder
- ⅛ teaspoon mustard powder
- pinch of black pepper
- 1½ teaspoons dried chives (or 1 tablespoon chopped fresh chives)
- 1 teaspoon dried parsley (or 2 teaspoons finely chopped fresh parsley)
- ⅛ teaspoon dried dill (or ½ teaspoon chopped fresh dill)
Directions
- 1
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.
- 2
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.
- 3
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.