Today’s salad dressing recipe is a crowd-pleaser. Creamy, vibrant, zesty, satisfying and a classic, gone vegan: Vegan Ranch Dressing.
And today I am pairing this dressing with curly kale for a few serving suggestions like a Vegan Ranch BBQ Bowl. Ranch-tossed kale is topped with sticky-sweet tempeh cubes, warm chunks of my favorite cornbread, avocado and sliced peaches too. Video for the dressing too!…
Wrap serving suggestion..
Goodies in a wrap, ranch-tossed kale, spicy hummus, pumpkin seeds, avocado..
Serve your salad in a wrap..
Entree bowl! Kale, cornbread, BBQ tempeh, avocado, summer peaches..
Cornbread is a perfect pairing with ranch-anything!
Vegan Ranch Dressing. This recipe is cashew-based with a tangy accent from plain yogurt and lemon. Loads of spices like pepper, garlic and a hint of smoky paprika. This dressing really satisfied my creamy ranch craving. I poured it over a giant bowl of freshly chopped romaine lettuce. Tossed. And devoured the entire bowl of lettuce – no topping, nothing, just ranch and salad. That is all you really need when it comes to a good ranch! This recipe is dairy-free, vegan. Hope you love it!
To Make the Bowl:
– Toss kale and any other veggies with the ranch dressing. (recipe below)
– Whip up some BBQ Tempeh (recipe here)
– Top with sliced avocado and peaches.
– Top with my favorite cornbread, sliced into cubes or triangles, or even crumbled over top.
– Drizzle additional dressing over top if desired.
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Vegan Ranch Salad Dressing
Ingredients
- 2 tablespoon vegan mayo
- 1 cup raw cashews (no soaking required)
- ¼ cup plain yogurt, vegan (almond-based recipe used)
- 1 cup water
- ¾ teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon freshly ground black pepper (or ¾ teaspoon fine black pepper)
- ½ teaspoon pink salt
- ⅛ teaspoon smoky paprika (optional)
- 2-3 teaspoon fresh lemon juice
- ⅛ teaspoon lemon zest
- 1 teaspoon maple or agave syrup (optional)
- Optional herbs: fold in 2 tablespoon finely chopped parsley if you want a fresh herb accent
Instructions
- Add all ingredients to a blender and blend from low to high until smooth. You really want to blend on high for a good minute to smooth everything out.
- Pour the dressing into a salad dressing-worthy container, one with a lid works best – otherwise use plastic wrap to seal. Chill in the fridge for at least twenty minutes before serving. Store in fridge. The salad dressing lasts up to 4-5 days in the fridge. If the dressing thickens too much after a few days, you can add a splash of water or lemon juice to thin things out. Shake well before pouring.
