Irresistible Ranch Dressing (Vegan)

 

Recipe from Vegan Bowl Attack! by Jackie Sobon

Husband-Tested in Alice’s Kitchen

Makes about 1¾ cups or 28 Tablespoons

This dressing is just terrific!  It can be prepared with ingredients you may already have in your pantry.  It will taste fabulous on any salad, roasted veggies, grains and/or Buddha bowl. This recipe makes enough to use for lots of dishes so it will be a perfect dressing/sauce on food prep day.

1 cup raw cashews, soaked in hot water for 30 minutes

2/3 cup unsweetened nondairy milk

¼ cup water

2 Tablespoons white vinegar

1 Tablespoon fresh lemon juice

1 ¾ teaspoons onion powder

1 ¼ teaspoon salt, or to taste

1 teaspoon garlic powder

1 teaspoon dried parsley

¼ teaspoon agave nectar or maple syrup

¼ teaspoon freshly ground black pepper

1/8 teaspoon dried dill

Drain and rinse the cashews and place them in a blender along with the remaining ingredients.  Blend until completely smooth.  Add more water if the dressing is too thick for your liking. (It will thicken in the refrigerator.) Transfer to an airtight container and store in the refrigerator for up to 2 weeks.

Nutritional Info: (2 Tablespoons) 66 calories; 4.8 g fat; 0.9 g saturated fat; 0 mg cholesterol; 216 mg sodium; 4.7 g carbohydrates; 0.4 g fiber; 1.2 g sugars; 1.9 g protein; calcium 7 mg; iron 1 mg; potassium 65 mg