Cashewranch Recipes
CASHEW RANCH
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
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.
VEGAN CASHEW RANCH DIP
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
VEGAN CASHEW RANCH DIP
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
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
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