Ranch Dressing | Plant-Based & Oil-Free

Ranch Dressing | Plant Based & Oil Free

Details

This delicious homemade ranch dressing uses all-natural ingredients — and it is also dairy and oil free.
  • Serves: 1 cup
  • Active Time: 10 mins
  • Total Time: 10 mins
  • Views: 6,402
  • Success: 0%

Steps

Step 1: Making the Dressing

• 1/2 cup raw cashews, soaked and drained*
• 2 tsp Dijon mustard
• 1 tsp vegan Worcestershire sauce
• 1 tsp horseradish
• juice of 1/2 a lemon
• sea salt, to taste
• freshly ground black pepper, to taste
• 1 tbsp fresh dill, minced
• 1 tbsp fresh parsley, minced
• 1 tbsp fresh chives, minced
• 1/4 tsp garlic granules
• 1/4 tsp onion granules
• 1 tbsp nutritional yeast
• 1/2 to 3/4 cup non-dairy milk

Method

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.

5 Comments

  • Andy D
    Andy D
    how long can this dressing be refrigerated for?
  • Kirk B Rouxbe Staff
    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
  • Mims E
    Mims E
    is this the horseradish vegetable?
  • Mims E
    Mims E
    i made this and the consistency is not smooth. Should I still blend it until smooth?
  • Eric W Rouxbe Staff
    Eric W
    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.

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