This delicious homemade ranch dressing uses all-natural ingredients — and it is also dairy and oil free.
Steps
1
Making the Dressing
Ingredients
1/2 cup raw cashews, soaked and drained*
1/4 tsp garlic granules
1/4 tsp onion granules
1 tbsp nutritional yeast
2 tsp Dijon mustard
1 tsp vegan Worcestershire sauce
1 tsp horseradish
juice of 1/2 a lemon
1/2 to 3/4 cup non-dairy milk
1 tbsp fresh dill, minced
1 tbsp fresh parsley, minced
1 tbsp fresh chives, minced
sea salt, to taste
freshly ground black pepper, to taste
To make the dressing, add the cashews, garlic and onion granules, nutritional yeast, mustard, horseradish, lemon juice and 1/2 cup non-dairy milk to a high speed blender.
Blend the mixture until completely smooth — adding more non-dairy milk until you reach a nice thick, but still pourable, consistency. Depending on the intended purpose of the dressing, and how thick you like your dressing, add more or less non-dairy milk as desired.
Lastly, taste for seasoning. Note that this dressing if quite nice with good amount a bit of freshly ground black pepper, so don't be too shy with it.
*Note: This dressing can also be made quite quickly, if you already have Cashew Sour Cream on hand. If using cashew sour cream, mix 1/2 cup of the sour cream with the remaining ingredients. Depending on the thickness and tartness of your sour cream, you may need to use more or less non-dairy milk and lemon juice.
Refrigerate the dressing until ready to use. This dressing can be used as a dressing and/or as a dip.
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Hi Andy -
So typically, the more acidic a dressing, the longer it will remain fresh as acid is the enemy of bacteria. Also, this dressing doesn't include dairy or oil. All that said, in my experience, this particular dressing tastes freshest when just made. My recommendation is to make small batches and not refrigerate for more than a few days - more so for freshness versus concern over bacteria growth. I hope this helps! Chef Kirk
Hi Cecilia--Of course, dried will always work. The flavor is not quite the same--you may need to add more, to taste. One thing, if that if the fresh herbs are stored in an air-tight jar, they can last up to three weeks in the fridge. Take care, Char
Kirk B •Hi Andy - So typically, the more acidic a dressing, the longer it will remain fresh as acid is the enemy of bacteria. Also, this dressing doesn't include dairy or oil. All that said, in my experience, this particular dressing tastes freshest when just made. My recommendation is to make small batches and not refrigerate for more than a few days - more so for freshness versus concern over bacteria growth. I hope this helps! Chef Kirk
Eric W • Rouxbe Staff •Ideally, the base is smooth and the fresh herbs add a little texture. You can blend the dressing even more if you think it is too coarse.
Cecilia B •Would dried herbs work in this recipe? I like fresh better but end up throwing out what I don't use.
Char N • Rouxbe Staff •Hi Cecilia--Of course, dried will always work. The flavor is not quite the same--you may need to add more, to taste. One thing, if that if the fresh herbs are stored in an air-tight jar, they can last up to three weeks in the fridge. Take care, Char