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

Ingredients

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