Vegan Ranch Dressing

​Time: 35 minutes
Yield: 11 2TBSP servings

A delicious non-dairy version of the classic dressing/dip. You can play around with the herbs that you use to create your own version!

1 cup raw cashews (soaked in hot water 30 minutes, or overnight in cool water)
2/3 cup unsweetened almond milk (or your preferred non-dairy milk)
2 tsp lemon juice
1 clove garlic, peeled
1/2 tsp sea salt (plus more to taste)
1 pinch black pepper
1/4 tsp onion powder
1 1/4 tsp apple cider vinegar
HERBS
1 Tbsp fresh minced dill (or 2 tsp dried)
1 Tbsp fresh minced parsley (optional)
1 tsp fresh chives (or 1/2 the amount dried chives // optional)
Instructions

1. Soak cashews in very hot water for 30 minutes -1 hour (or overnight in cool water). While cashews are soaking, measure out almond milk and add lemon juice and set aside to curdle (this makes your vegan “buttermilk”). 
2. Drain and rinse cashews several times and drain again. Then transfer to a small blender (a blender is preferred over a food processor for achieving a smooth texture) and add almond buttermilk, garlic, salt, pepper, onion powder, and vinegar. Blend on high for 1-2 minutes or until very creamy and smooth. 
3. Add herbs and pulse several times to incorporate (you don’t want it fully puréed). 
4. Taste and adjust flavor, as needed, adding more salt for saltiness, lemon juice or vinegar for acidity, garlic for garlic flavor, or herbs for a more herbal flavor.
5. Use immediately at room temperature or refrigerate for 3-4 hours to chill. It will thicken in the refrigerator, so you can add more almond milk or water later on to thin if needed. 
6. Enjoy with vegetables, salads, cauliflower wings, or pizza! Store leftovers covered in the refrigerator up to 7-10 days.