Vegan Ranch Dressing No Mayo Recipes
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
VEGAN RANCH DRESSING (NO MAYO!)
This Vegan Ranch Dressing is made with cashews and herbs for an easy vegan and paleo alternative. It makes a healthy dairy-free dip, too!
Provided by Megan Gilmore
Categories Salad
Time 5m
Number Of Ingredients 13
Steps:
- Place the cashews in the blender and process briefly to grind them into a powder. (If you don't have a good blender, you can do this in a spice grinder or coffee grinder first.)
- Add in the water, olive oil, lemon juice, vinegar, salt, mustard, onion powder, garlic powder, and black pepper and blend until smooth. Stop and scrape down the sides, as needed, to make sure everything gets blended. The mixture should look smooth, creamy, and runny in texture.
- Add in the parsley, chives, and dill, and pulse briefly, just to incorporate them. (This gives the dressing a speckled look, like traditional ranch. If you blend too long it could turn green instead.) Taste and adjust any seasoning as needed. You may want to add up to 1/4 teaspoon more salt, or extra lemon for a more tangy flavor.
- Pour the dressing into an airtight container, cover, and refrigerate for at least 30 minutes to let the flavors develop. It will thicken much more in the fridge overnight, so I recommend adding a tablespoon of water, or more, as needed to thin it out again the next day. Store in the refrigerator for up to 1 week. Shake the dressing before each use.
Nutrition Facts : Calories 64 kcal, Carbohydrate 3 g, Protein 2 g, Fat 5 g, SaturatedFat 1 g, Sodium 224 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
NO-MAYONNAISE RANCH DRESSING
If you do not like mayonnaise, this recipe is for you! It's so creamy, you'll never be able to tell that it's reduced fat!
Provided by Naomi Witzke
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Sour Cream Dressing Recipes
Time 40m
Yield 12
Number Of Ingredients 9
Steps:
- Place sour cream and buttermilk into a mixing bowl. Season with parsley, chives, garlic powder, dill, onion powder, salt, and pepper. Whisk together until smooth. Cover and refrigerate at least 30 minutes before serving.
Nutrition Facts : Calories 32 calories, Carbohydrate 1.5 g, Cholesterol 8.3 mg, Fat 2.5 g, Protein 1 g, SaturatedFat 1.6 g, Sodium 43.4 mg, Sugar 0.6 g
VEGAN RANCH DRESSING
There are so many ways to serve this vegan ranch dressing recipe! Use it for dipping, on salads or in recipes that call for regular ranch dressing. Fresh herbs really brighten the flavor, but dried herbs can be used, too. -Peggy Woodward, Shullsburg, Wisconsin
Provided by Taste of Home
Time 10m
Yield 1-1/4 cups
Number Of Ingredients 11
Steps:
- In a small bowl, whisk all ingredients. Cover and refrigerate at least 1 hour before serving. If desired, garnish with additional chives.
Nutrition Facts : Calories 74 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 96mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.
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VEGAN RANCH DRESSING (NO CASHEWS OR MAYO!) - MY QUIET …
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5/5 (26)Total Time 1 hr 10 minsCategory SaucesCalories 78 per serving
- Place raw sunflower seeds in a bowl. Bring some water to boiling, and pour over seeds, just enough to cover. Let soak 30 minutes to 1 hour, then drain and rinse seeds under cold water.
- 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 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).
- Add the herbs to the blended mixture and stir to incorporate. Pour dressing into a jar or container, cover, and refrigerate for several hours or overnight. The flavors will mingle and develop as it sits.
HEALTHY VEGAN RANCH DRESSING (OIL-FREE, NO MAYO!)
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5/5 (33)Total Time 35 minsCategory SidesCalories 44 per serving
- 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.
- Pour into a container and chill in the fridge for an hour or two to marinate, so it gets cold and thickens further. The flavor really is best after it chills and marinates (even better overnight!).
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