To be honest, making ranch dip/dressing was not something I was overly excited about. I have never been a fan ranch dressing. In fact, I have always found it quite disgusting. But since I am on a quest to help people make healthier choices, I was determined to create a plant based alternative to the condiment that is being used on everything these days. I must say, I am pleasantly pleased with the outcome. This ranch dip is a nice complement to my Buffalo Chick Sandwich, and would also go well with vegetarian buffalo wings, buffalo cauliflower, pizza crust (I have yet to understand this but you know who you are), and with raw veggies.
Plant-Based Ranch Dip
(Yields about 1/2 cup)
Measure out all seasonings into a small bowl and stir to combine. Place raw cashews into a high-speed blender. Add water and seasoning mix. Blend on high until smooth and creamy. If dip is too thick, add 1 tablespoon of water at a time until desired consistency is reached. Serve immediately.
Plant-Based Ranch Dip
(Yields about 1/2 cup)
- ½ raw cashews, soaked for 2 hours
- ½ cup water, plus more if needed
- 1/8 teaspoon parsley
- ¼ teaspoon basil
- ¼ teaspoon fresh black pepper
- ½ Tablespoon dill
- ½ Tablespoon garlic powder
- ½ Tablespoon onion powder
- Pinch of salt
Measure out all seasonings into a small bowl and stir to combine. Place raw cashews into a high-speed blender. Add water and seasoning mix. Blend on high until smooth and creamy. If dip is too thick, add 1 tablespoon of water at a time until desired consistency is reached. Serve immediately.
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