Best Cashew Ranch Recipes

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VEGAN CASHEW RANCH DIP



Vegan Cashew Ranch Dip image

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

¾ cup cashews
1 (8.4 ounce) package coconut milk
⅓ cup apple cider vinegar
⅓ cup lemon juice
¾ teaspoon cold-pressed virgin coconut oil, divided
¼ cup minced onion
2 cloves garlic, minced, or more to taste
½ teaspoon sea salt, or more to taste
¼ teaspoon freshly ground black pepper
1 tablespoon chopped fresh parsley
1 teaspoon chopped fresh chives
½ teaspoon chopped fresh dill

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

VEGAN CASHEW RANCH DIP



Vegan Cashew Ranch Dip image

Awesome cashew ranch dip. Can be used right away, but is better after sitting in the fridge overnight. Use within a few days.

Provided by Joshua Lawrence Austill

Categories     Side Dish     Sauces and Condiments Recipes

Time 30m

Yield 8

Number Of Ingredients 12

¼ cup raw cashews
1 tablespoon white miso paste
¾ teaspoon lemon juice
¾ teaspoon white vinegar
¼ cup water
7 tablespoons vegan mayonnaise
½ teaspoon dried parsley
½ teaspoon dried dill weed
¼ teaspoon dried mushroom powder
¼ teaspoon garlic powder
¼ teaspoon onion powder
1 pinch ground black pepper

Steps:

  • Bring a pot of water to a boil; add the cashews and boil for 20 minutes. Drain and rinse with cold water to cool them off.
  • While the cashews are boiling, add miso paste, lemon juice, vinegar, and 3 1/2 tablespoons water to a blender cup and set aside.
  • Combine mayonnaise, parsley, dill, mushroom powder, garlic powder, onion powder, and pepper in a mixing bowl with a whisk; it will be very thick. Transfer to the refrigerator until cashews are done boiling.
  • Once the cashews are boiled and rinsed, add them to the blender cup and blend until very smooth.
  • Combine the blended cashew mixture into the mayonnaise mixture and whisk to combine.

Nutrition Facts : Calories 90 calories, Carbohydrate 4.3 g, Fat 8 g, Fiber 0.3 g, Protein 1 g, SaturatedFat 1.3 g, Sodium 152.3 mg, Sugar 1.1 g

CASHEW RANCH



Cashew Ranch image

You could eat this ranch with a spoon and not get sick! The fat and creaminess comes from blended cashews. Its so easy to whip up too! Note: If you can only get the cashews that are broken up in pieces, they are a little drier than the whole ones, so I would consider soaking them for 2-4 hours. This is also a good idea if you don't have a strong blender, but I find my Magic Bullet works just great!

Provided by planthappymamma

Categories     Salad Dressings

Time 10m

Yield 2 cups, 4-6 serving(s)

Number Of Ingredients 8

1 cup raw whole cashews
1/2 cup water, plus
2 tablespoons filtered water
2 tablespoons lemon juice
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon dried onion flakes
1 tablespoon fresh parsley, chopped

Steps:

  • Put all ingredients except for parsley in a Magic Bullet or other high powered blender.
  • Blend until smooth and creamy.
  • Pour into serving dish.
  • Mix in chopped parsley.

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