The Best Vegan Ranch Dressing 8 Ingredients Gluten Free Recipes
BEST VEGAN RANCH DRESSING (OIL-FREE)
Learn how to make the absolute BEST Vegan Ranch Dressing recipe that is dairy-free and oil-free! Perfect for healthy salads. Made with cashews, yogurt, vinegar and spices!
Provided by Brandi Doming
Categories Sauce
Time 5m
Number Of Ingredients 12
Steps:
- If you do not have a high-powered blender like a Vitamix, then you will need to soak your cashews overnight in a bowl of water, otherwise your dressing will be gritty. Drain, rinse and proceed.
- Add all of the ingredients, except the fresh dill, to a blender and process for a couple of minutes, stopping to scrape the sides, until completely smooth. The dressing will be on the runny side, perfectly pourable, but will thicken a lot in the fridge more like a dip for veggies.
- Pour the dressing into a container and stir in the fresh dill. This is so it is visible in the end dressing and does not turn the dressing green when blended.
- Use immediately or store in the fridge for a couple of hours to chill and thicken some before using.
- It will thicken up a lot like a dip overnight so give it a good stir before use. You can slightly thin it out with a tad of water and an extra splash of vinegar if needed. The dressing is good for a week in the fridge.
Nutrition Facts : ServingSize 2 tablespoons, Carbohydrate 4.4 g, Protein 1.3 g, Fat 4.3 g, Sodium 177 mg, Fiber 0.6 g, Sugar 1.4 g, Calories 58 kcal
VEGAN RANCH DRESSING
Steps:
- Enjoy!
Nutrition Facts : Calories 142 kcal, Carbohydrate 5 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 2 g, Sodium 170 mg, Sugar 2 g, Fat 14 g, ServingSize About 1 cup; serves 8, UnsaturatedFat 0 g
BEST VEGAN RANCH DRESSING
A delicious creamy vegan ranch dressing that is delicious on everything! Your friends will be begging for this recipe.
Provided by Vegan Gluten Free Life
Categories Sides
Time 5m
Number Of Ingredients 12
Steps:
- Mix all ingredients together until well blended. Chill until cold and serve.
- Pair with fresh vegetables, favorite salad, cauliflower buffalo wings, chips, crackers, endless options.
Nutrition Facts : ServingSize 1 tablespoon, Calories 172 kcal, Carbohydrate 5 g, Protein 1 g, Fat 16 g, SaturatedFat 2 g, Sodium 170 mg, Fiber 1 g, Sugar 1 g
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- 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.
- 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.
- 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.
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