Please think of the trees before you print this page. Vegan.io looks great on mobile devices too!
Viewing this page on an iPad? Rotate the screen to switch to kitchen mode.
Some things in life are much better with a good dipping sauce. Our ultimate favourite one has to be ranch dressing. And today we are bringing to you the quickest, most delicious recipe you will find on the web.
Dressings and dipping sauces are one thing that I always much rather make at home than buy at the store. The store ones are so overloaded with preservatives, sugar, and many times a bunch of unnecessary ingredients that are not vegan friendly.
Fortunately, it is very easy to find recipes all over the internet for sauces you can make at home even if you are an absolute beginner in the kitchen. The best part is that you make them with fresh ingredients, it usually ends up being much cheaper to DIY, and most will only take a few minutes to make.
I didn't really know what ranch dressing was made of. Until I became vegan and I started paying more attention to labels I realised that there are eggs and dairy product in ranch dressing. So I had to let it go. But I really missed that creamy super delicious sauce.
I've tried and tested a few recipes and while some would get close I always felt they were missing something. After a lot of trial and error, I finally created a recipe I am happy to share with you. It's made with ingredients that are easy to find and super affordable.
I mixed Dijon mustard, with dill, fresh parsley, a bit of garlic, and lime juice to get the perfect taste. And to get the right consistency I used soy yogurt and my secret ingredient, soaked cashew nuts.
The key ingredient is definitely the cashew nuts, this will give you the perf creamy rich ranch dipping sauce we mouth water for. But it's all about preference here, you can always adjust the consistency by adding more or less water. It is up to you.
If you've soaked your cashew nuts ahead of time this ranch dressing will be ready in 2 minutes. You have to just throw everything in a food processor and blend away. I like adding half the amount of water first and then slowly add more so I can control the consistency.
I usually make a big batch and just keep it in the fridge in an air-tight container. Ranch dressing is good for everything! I like to drizzle it on all sorts of different salads. But if you want something different check out this tofu shashlik recipe. Together, they are a match made in heaven!
|Amount Per Serving|
|Calories 238||From Fat 154|
|% Daily Value*|
|Total Fat 17g||26.3%|
|Saturated Fat 3g||15%|
|Trans Fat 0g|
|Total Carbohydrate 17g||5.7%|
|Dietry Fiber 2g||8.3%|
|Vitamin K2 0µg||0%|
|Vitamin A 450.37IU||9%|
|Vitamin B-12 0µg||0%|
|Vitamin B-6 0.19mg||9.4%|
|Vitamin C 16.52mg||27.5%|
|Vitamin D 16.56IU||4.1%|
|Vitamin E 0.42mg||1.4%|
|Vitamin K1 94.93µg||118.7%|
|Pantothenic acid 0.39mg||3.9%|
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Calories per gram:
Fat 9 • Carbohydrate 4 • Protein 4
Did you make this recipe? Please take a photo, share it on Instagram and tag it with #veganio. We love to see your photos.