Dairy Free Ranch Dressing is rich and creamy and simple to make. So fun and creative then use it on tacos, appetizers, salads, as a dip and so much more.
Whether it is the beginning of a new year or hovering around the holidays I am always trying to be my best self. One of the ways I can do this is by improving the way I eat. Do you know you can have a plant based ranch dressing with just a speck of the fats as the original? It’s true!
I have mentioned before that we get a lot of family visiting throughout the year. Something that I have missed having on hand is ranch dressing. Ed doesn’t use it and I am vegan so those are good reasons why it doesn’t show up in our refrigerator.
I remember, way back when, that I use to really like ranch dressing and for some reason it seems to have become a favorite for the whole world. At least in my little world.
Since I have become so adventurous this year with homemade condiments such as my Homemade Almond Mayonnaise I thought why not tackle ranch dressing.
What Are Some Ways To Use Ranch Dressing?
- Spread it on pizza crust or flatbread for a pizza.
- As a dip for roasted Brussels sprouts.
- In a southwest style lettuce wrap.
- Drizzled over roasted red potatoes.
- As a dip for buffalo cauliflower bites.
- In a baked rice casserole.
- Mixed into your favorite hummus.
- Tossed in a bowtie pasta salad.
- Tossed with pumpkin seeds and spices to roast for a snack.
- Add a dollop and mix into mashed potatoes.
It was fun trying to figure out the seasonings for ranch dressing. I figured there was dill and probably a vinegar but the other seasonings were a hit and miss. Even when I missed they weren’t too bad.
Finally a perfect mix and the subtle flavor of apple cider vinegar really makes this ranch dressing a favorite
It is easy and delicious. I hope you will give it a try.
Dairy Free Ranch Dressing
Dairy Free Ranch Dressing is rich and creamy and simple to make.
- 1 cup cashews , soaked in water for at least 4 hours
- 3/4 cup dairy-free milk - I used Almondmilk Light unsweetened
- 3 tablespoons apple cider vinegar
- 1 tablespoon maple syrup
- 2 teaspoons onion powder
- 1/2 teaspoon dried parsley
- 1/2 teaspoon dried chives
- 1/2 teaspoon dried dill weed
- 1/4 teaspoon ground black pepper
Drain and put the soaked cashews in a food processor. Add all of the remaining ingredients. Process until smooth.
Add more dairy-free milk, if needed, to get the consistency of dressing.
- The flavors will meld after resting in the refrigerator.for a couple of hours but you can still use it immediately.
- Pour into container and store in refrigerator.
This will keep in the refrigerator for about 2 weeks.
Silk has many varieties of Almondmilk and this time I wanted to try their Almondmilk Light. My thought process was that I should use it in all of my recipes that call for a non-sweetened dairy free milk if it is going to be less in calories and still add the minerals and key vitamins that I need. Win-win in my book.
I gotta say it is delicious and I feel great about working towards making myself stronger and happier.
This conversation is sponsored by Silk. The opinions and text are all mine.