The temperature’s rising here, tree’s are budding, and flowers are popping out everywhere! Suddenly I’ve found myself craving crisp green salads, and have been having fun playing around with new dressings for them.
This ranch dressing is, by far, my favourite one so far! Cool and creamy, without a lick of eggs or dairy in sight! The base is made from cashews that are blended into a thick cream. Keep it thick and serve it as a dip, or add some water (or non-dairy milk) to thin it out to use as a salad dressing… Besides on salads, I’ve dunked chickenless strips in it, as well as potato chips, and fresh cut up veggies.
Learn from my mistakes! To ensure the smoothest cream possible, use only raw cashews (save the roasted ones for snacking) and allow a good 8 hours to overnight for soaking. Ignoring either of these details will leave you with a gritty base.
Cashew Cream Ranch Dressing
Author: Starr Wong @ The Misfit Baker
Recipe Type: Condiment/Dip
Makes: approximately 1 cup
- 1 cup Raw Cashews
- 1/2 cup – 3/4 cup Water (plus more for soaking nuts)
- 4 tsp Lemon Juice
- 4 tsp Apple Cider Vinegar
- 3/4 tsp Salt
- 1/4 tsp Ground Pepper
- 1 tsp Dried Dill
- 1 tsp Dried Chives
- 1 tsp Dried Parsley
- 1/4 tsp Garlic Powder
- 1/4 tsp Onion Powder
Cover the cashews with water and allow to soak for 8 hours to overnight in the refrigerator.
Drain cashews and place nuts in blender. Add lemon juice, vinegar, salt, pepper, garlic powder, onion powder, and 1/2 cup of water. Blend until smooth (it took my blender about 5 minutes), stopping periodically to scrap down the sides of the jug… If your blender is having difficulty getting the cream smooth, strain the cream through cheesecloth and return cream to blender… Blend in additional water, 1 tablespoon at a time, until desired consistency is reached. Add dill, chives, and parsley, and blend until thoroughly combined.
Allow to rest in refrigerator for at least 1 hour before serving (so flavours have time to mingle).
Store in refrigerator for up to 7 days.