Transfer the blended vegan ranch dip to a bowl and refrigerate for 1 hour or longer. NOTE: If you do not have a powerful blender (like a Vitamix), soaked cashews will be much easier to blend. (This is a summary with step by step photos, full recipe measurements and instructions are in the recipe card below.) But feel free to add more spices like parsley, onion powder, or dried chives, if you’d like. Spices: I’ve got (in my humble opinion) the PERFECT blend of seasoning to give your dip a delicious ranch flavour.If you don’t have limes on hand, you may use lemon juice or apple cider vinegar instead, with similar results. Lime: The lime juice provides a slight tang and citrusy flavour.This is what makes the vegan ranch dip EXTRA creamy. Cashews: Use raw cashews that have not been roasted or salted.This easy vegan ranch dip requires just 7 ingredients (plus water). Keeps refrigerated for up to 7 days, or freeze small portions to use periodically.It’s naturally vegan and gluten-free, with a nut-free option!.Easy to make! All you need is a good blender and some pantry staples.(But don’t confuse oil-free with fat-free.) Extra creamy, thanks to raw cashews, all while keeping this oil-free.□ Plus, my version doesn’t start with vegan mayo (or Vegenaise), which is loaded with oil! As a general rule, I try and avoid products with ingredients I can’t pronounce. Far healthier than store-bought vegan salad dressing and dip.
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