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!
Prep Time2 minutes mins
Cook Time5 minutes mins
Total Time7 minutes mins
Servings: 2 cups
Author: Kathy Patalsky
- 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
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.