Whole Food Plant Based Oil Free Salad Dressing Recipe That Tastes Like Ranch

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NO OIL VEGAN RANCH DRESSING



No Oil Vegan Ranch Dressing image

This homemade No Oil Vegan Ranch Dressing is packed with "I need you in my life" deliciousness. Creamy, tangy, and fresh, our vegan ranch dressing is perfectly healthy and utterly delightful, making it this week's awesome Whip It Up Wednesday recipe. This dressing knows no bounds! Drizzle it on salads, dunk pizza in it, dress up a tasty fritter (coming soon), any way you like it, it's gonna be goooood! Whole Food Plant Based recipe, no oil, no sugar, no highly processed ingredients and gluten free.

Provided by Monkey and Me Kitchen Adventures

Categories     Dressing

Time 5m

Number Of Ingredients 12

12 oz. package soft silken tofu (1 ½ cups)
1 ¾ teaspoons garlic powder
¾ teaspoon onion powder
¾ teaspoon dried parsley
¼ teaspoon + pinch dried ground mustard powder
2 teaspoons lemon juice
1 Tablespoon + 1 teaspoon apple cider vinegar
4 Tablespoons + 1 teaspoon water
1/8 teaspoon of dried dill weed
1 teaspoon sea salt (+/-) *
Pinch black pepper (+/-)
2 ½ teaspoons fresh chives, finely chopped

Steps:

  • Add all the ingredients into a high-speed blender or food processor, except the fresh chives. Blend until emulsified.
  • Stir in the finely chopped fresh chives.
  • Taste and add additional seasonings to taste.

WHOLE FOOD PLANT BASED OIL FREE SALAD DRESSING RECIPE THAT TASTES LIKE RANCH



Whole Food Plant Based Oil Free Salad Dressing Recipe That Tastes Like Ranch image

Provided by Molly Patrick of Clean Food Dirty Girl

Number Of Ingredients 8

1/2 cup raw cashews (65g, soaked in water for 1 hour)
1 dried date (soaked in hot water for 10 minutes)
2 tablespoons lemon juice (30ml)
1 garlic clove (minced)
3/4 teaspoon sea salt
1 teaspoon dried dill
1 teaspoon onion powder
3/4 cup water (175ml)

Steps:

  • Drain the water from the cashews and the date and place them into your blender, along with the rest of the ingredients and blend until creamy and smooth.
  • Store in a glass jar and refrigerate. Use within 5 days.

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