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    Home » recipes » salad » Vegan Ranch Salad Dressing

    by Kathy Patalsky · updated: Mar 23, 2020 · published: Aug 7, 2017 · About 3 minutes to read this article. Leave a Comment

    Vegan Ranch Salad Dressing


    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

    By Kathy PatalskyPublished 08/04/2017Vegan 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!

    Ingredients

    • 2 Tbsp vegan mayo
    • 1 cup raw cashews (no soaking required)
    • 1/4 cup plain yogurt, vegan (almond-based recipe used)
    • 1 cup water
    • 3/4 tsp onion powder
    • 1 tsp garlic powder
    • 1 tsp freshly ground black pepper (or 3/4 tsp fine black pepper)
    • 1/2 tsp pink salt
    • 1/8 tsp smoky paprika (optional)
    • 2-3 tsp fresh lemon juice
    • 1/8 tsp lemon zest
    • 1 tsp maple or agave syrup (optional)
    • Optional herbs: fold in 2 Tbsp finely chopped parsley if you want a fresh herb accent

    Instructions

    1. 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.
    2. 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.

    Yield: 2 cupsPrep Time: 00 hrs. 02 mins. Cook time: 00 hrs. 05 mins. Total time: 7 mins. Tags: salad dressing,ranch dressing,vegan,cashews,dairy free,salad,easy,recipe,food,

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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.

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