I don’t know about you, but I love a good salad or two during the warmer months of summer. I tend to just throw something together in a bowl, some salad leaves, raw veggies, oven roasted root vegetables, beans or legumes, air fried tofu, etc. etc.
The key to a tasty salad is the dressing. And in the plant-based whole foods world, there are countless ways to make a healthy vegan version of pretty much any dressing.
Today I want to share with you a do-it-from-scratch vegan ranch dressing.
The recipe yields about 1 cup of dressing and takes only 5 minutes to make (in addition to 1 hour soaking time).
1/2 cup raw cashews, soaked in warm water for at least 1 hour
2 tbsp. nutritional yeast (“nooch”)
1 tsp. mustard (I tend to use dijon, but yellow works as well)
1 garlic clove (or more, depending on how big a fan of garlic you are)
1 cup water
1/2 tsp. parsley (dried or fresh)
1/2 tsp. chives (dried or fresh)
Pinch of dill
Pinch of onion powder
Salt and pepper to taste
Drain and rinse the cashews.
Add all the ingredients to a blender, starting with half of the water.
Blend on high until the dressing is smooth and creamy.
Add water as needed, depending on your preferred consistency.
You can play around with the seasoning until you find something that fits your palette.
I sometimes use capers and caper juice as well, then ca. 1 tsp. of both.
And remember: you will need a bigger bowl than you think for any salad, this is one of life’s great mysteries.