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Home » Recipes » salad

Vegan Ranch Salad Dressing

by Kathy Patalsky · updated: Oct 19, 2023 · published: Aug 7, 2017 · About 3 minutes to read this article. Leave a Comment


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

This creamy, dairy-free ranch is cashew-based and has loads of tangy, peppery flavor. Whip this up in a blender and fall in love with your salad greens all over again!
5 from 1 vote
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Print Pin
Prep: 2 minutes mins
Cook: 5 minutes mins
Total: 7 minutes mins
Servings: 2 cups

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.
recipe author: Kathy Patalsky
Salad, salad dressing
American
cashews, dairy-free, easy, food, ranch dressing, recipe, salad dressing, vegan
Did you make this?Snap a pic + tag me! @KathyPatalsky

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About Kathy Patalsky

Hey there! I'm Kathy, lover of kitty cats, weekend baking, 90's movies, travel, beach fog and foamy lattes. Since 2007, I have been sharing my vegan recipes and photos. My goal is to make your cooking life a little easier, delicious - and plant-loaded - while sharing some LIFE and conversation along the way.

Hi, I'm Kathy! I'm so glad you are here! I've been sharing my vegan life and recipes here on the blog since 2007...

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