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Ranch Dressing {egg-free & dairy-free}

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Ranch Dressing {egg-free & dairy-free}

A few weeks ago I cut out dairy in an effort to get rid of intermittent migraines. And it worked. I think I was eating too much aged cheese and chocolate. The great thing was it gave me the chance to dig into some healthy dairy-free options, like this ranch dressing recipe.

Ranch Dressing {egg-free & dairy-free}

I usually make my ranch dressing from my SCD cookbook, using mayonnaise and yogurt (or coconut milk), but I switched to this dairy-free, egg-free ranch dressing made with cashews.

The trick to preparing cashews for dairy-free recipes is to soak them in water for a few hours. After soaking, rinse and pulse them in a high speed blender or food processor with water or other liquid. Blend or process the cashews until you have a creamy consistency.

If you want to speed up the soaking process, you can soak the cashews in a bowl of hot water for about 20 minutes.

That’s it!

Print Recipe

Ranch Dressing {egg-free & dairy-free}

Updated on 3/31/2019: I increased the salt from 1/4 to 1/2 teaspoon, increases the lemon juice to 2 tablespoons, and reduced the herbs to 1 tablespoon each. I prefer even a bit more lemon juice, so I go close to 2 1/2 tablespoons.
To use dried herbs, use 1 teaspoon of dried dill and parsley.
I add the cashews to a bowl of water, with about an inch or so of extra water covering them because they tend to expand a bit. If the cashews are done soaking before you're ready to use them, rinse them and then store them covered in the refrigerator for a day.
To speed up the soaking process, you can soak the cashews in a bowl of hot water for about 20 minutes.
I've been using cashew pieces from Trader Joe's because they're a bit cheaper than whole cashews, and you can just measure them by weight.
For the seasonings and herbs, fresh is best, but if you don't have it, use dried herbs. I tend to use dried onion and garlic along with fresh dill and parsley, so that's what this recipe uses. Also, feel free to add black pepper to taste. Sometimes I add dried oregano as well. If you're using dried dill and parsley, use 1 teaspoon for every tablespoon of the fresh herb.
And finally, 3/4 cup of water is a good amount for a thick dressing. To thin it, it's best to add additional water while you're blending the cashews. About 1 cup or a bit more will get you a thinner dressing.
 
Servings: 1 cups

Ingredients

  • 1 cup 150 g raw cashews (soaked in water for a few hours and rinsed)
  • 3/4 cup water
  • 1/2 teaspoon salt
  • 2 to 3 tablespoons fresh lemon juice about 1 large lemon
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1 tablespoon fresh dill no stems
  • 1 tablespoon fresh parsley no stems

Instructions

  • Combine the soaked cashews and water in a high speed blender or food processor, and blend until creamy.
  • Add the salt, garlic powder, onion powder, dill, and parsley and pulse to mix it up.
  • Use for salads, dips, sauces, etc. Store sealed in the refrigerator for a week.

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Comments

    • Cashews are the only nut that gets this consistency and taste of dairy (that I know of). You can substitute dairy-free yogurt and mayonnaise (about half and half) which is the recipe in my SCD cookbook. Or use mayonnaise and coconut milk. Mayonnaise isn’t usually egg-free though.

      Reply

    • Cashews are the only nut that gets this consistency and taste of dairy (that I know of). You can substitute dairy-free yogurt and mayonnaise (about half and half) which is the recipe in my SCD cookbook. Or use a combination of mayonnaise and and dairy-free milk. Mayonnaise isn’t usually egg-free though.

      Reply

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