Dress up your veggies with this dairy-free ranch dressing. We love it over butter lettuce and shiitake mushrooms or as a dipping sauce for collard wraps. It’s a delicious way to enjoy protein and veggies together and, when eaten as a snack or at lunch, provides sustainable energy to last throughout the day.
Feeling more decadent? Toss this with chilled potatoes, chopped celery, and capers for a Ranch Potato Salad.
¼ cup cashew
¼ cup raw tahini
2 ¼ teaspoons apple cider vinegar
¾ teaspoon onion powder
¾ teaspoon garlic powder
¼ teaspoon dried dill
½ teaspoon Italian seasoning
1 ½ teaspoons chopped fresh parsley
1 teaspoon nutritional yeast
1 ½ teaspoons sea salt, more to taste
Freshly ground black pepper, to taste
¼ cup + 2 tablespoons water, more as necessary
Place all ingredients in a blender and blend until thoroughly combined, adding more water as necessary until desired consistency is reached.
*Big shoutout to our friends at Bauman College for their assistance in developing this rockstar recipe!