Cashew Ranch Recipes
CREAMY VEGAN CASHEW RANCH
This creamy cashew ranch tastes better than the real thing! The best part? It's made of real food, free of oil, dairy and preservatives.
Provided by Sarah Sullivan
Time 10m
Number Of Ingredients 9
Steps:
- Rinse soaked cashews and blend together with 3/4 cup water. Add more water to thin out depending on desired consistency.
- Stir in remaining ingredients. Taste and adjust salt and pepper.
CASHEW RANCH
You could eat this ranch with a spoon and not get sick! The fat and creaminess comes from blended cashews. Its so easy to whip up too! Note: If you can only get the cashews that are broken up in pieces, they are a little drier than the whole ones, so I would consider soaking them for 2-4 hours. This is also a good idea if you don't have a strong blender, but I find my Magic Bullet works just great!
Provided by planthappymamma
Categories Salad Dressings
Time 10m
Yield 2 cups, 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Put all ingredients except for parsley in a Magic Bullet or other high powered blender.
- Blend until smooth and creamy.
- Pour into serving dish.
- Mix in chopped parsley.
VEGAN CASHEW RANCH DIP
Awesome cashew ranch dip. Can be used right away, but is better after sitting in the fridge overnight. Use within a few days.
Provided by Joshua Lawrence Austill
Categories Side Dish Sauces and Condiments Recipes
Time 30m
Yield 8
Number Of Ingredients 12
Steps:
- Bring a pot of water to a boil; add the cashews and boil for 20 minutes. Drain and rinse with cold water to cool them off.
- While the cashews are boiling, add miso paste, lemon juice, vinegar, and 3 1/2 tablespoons water to a blender cup and set aside.
- Combine mayonnaise, parsley, dill, mushroom powder, garlic powder, onion powder, and pepper in a mixing bowl with a whisk; it will be very thick. Transfer to the refrigerator until cashews are done boiling.
- Once the cashews are boiled and rinsed, add them to the blender cup and blend until very smooth.
- Combine the blended cashew mixture into the mayonnaise mixture and whisk to combine.
Nutrition Facts : Calories 90 calories, Carbohydrate 4.3 g, Fat 8 g, Fiber 0.3 g, Protein 1 g, SaturatedFat 1.3 g, Sodium 152.3 mg, Sugar 1.1 g
VEGAN CASHEW RANCH DIP
Very simple, vegan, soy-free, and citrus-free ranch dressing recipe. Hope you enjoy!
Provided by Cece Murphy
Time 2h40m
Yield 10
Number Of Ingredients 12
Steps:
- Place cashews in a pot and cover with water; bring to a boil. Immediately remove from the heat, cover, and let sit for 15 minutes. Drain.
- Combine coconut milk, apple cider vinegar, and lemon juice in a small bowl and set aside to curdle, about 5 minutes.
- Melt 1/4 teaspoon coconut oil in a small pan over medium heat. Add onion and garlic; cook and stir until translucent, 3 to 5 minutes. Transfer to a blender.
- Add cashews, remaining 1/2 teaspoon coconut oil, salt, and pepper to the blender until ultra creamy. Add parsley, chives, and dill and pulse until just broken up; blending too long can turn the dressing green.
- Transfer dip to a mason jar and cover. Place in the refrigerator until chilled, about 2 hours.
Nutrition Facts : Calories 115.3 calories, Carbohydrate 5.4 g, Fat 10.2 g, Fiber 0.7 g, Protein 2.2 g, SaturatedFat 5.7 g, Sodium 157.9 mg, Sugar 0.9 g
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- If not using a high speed blender, soak your cashews in boiling hot water for 30 minutes or in cold water for 2 hours. Drain, then use the cashews. If using a high speed blender you can skip soaking!
- Add the cashews, water, and apple cider vinegar to a blender and and blend until smooth and creamy. Pause to scrape down as needed.
- Add the onion powder, granulated garlic, dried dill, and salt, and white pepper and blend the spices in.
- Stir in the chives with a spoon (do not blend). Transfer the dressing to a sealed container and chill for at least 1 hour before using. It will thicken as it chills. Enjoy within 1-2 weeks.
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