Very simple, vegan, soy-free, and citrus-free ranch dressing recipe. Hope you enjoy!
Provided by Cece Murphy
Time 2h40m
Yield 10
Number Of Ingredients 12
Steps:
- Place cashews in a pot and cover with water; bring to a boil. Immediately remove from the heat, cover, and let sit for 15 minutes. Drain.
- Combine coconut milk, apple cider vinegar, and lemon juice in a small bowl and set aside to curdle, about 5 minutes.
- Melt 1/4 teaspoon coconut oil in a small pan over medium heat. Add onion and garlic; cook and stir until translucent, 3 to 5 minutes. Transfer to a blender.
- Add cashews, remaining 1/2 teaspoon coconut oil, salt, and pepper to the blender until ultra creamy. Add parsley, chives, and dill and pulse until just broken up; blending too long can turn the dressing green.
- Transfer dip to a mason jar and cover. Place in the refrigerator until chilled, about 2 hours.
Nutrition Facts : Calories 115.3 calories, Carbohydrate 5.4 g, Fat 10.2 g, Fiber 0.7 g, Protein 2.2 g, SaturatedFat 5.7 g, Sodium 157.9 mg, Sugar 0.9 g
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