Spicy Vegan Ranch Dressing
This spicy vegan ranch is creamy, tangy and bold, made with cashews, lemon and herbs for the perfect dairy-free dip or dressing.
Servings 10 serves
Calories 84kcal
Equipment
- Blender
Ingredients
- 1 cup Raw cashews (125g) soaked overnight
- ½ cup Oat milk (120g) or other unflavoured non-dairy milk
- 2 tablespoons Oat milk (30g)
- 2-3 tablespoons Fresh lemon juice (30-45ml)
- 2 cloves Garlic (10g) peeled and lightly crushed
- 2 teaspoons Dijon mustard (10ml)
- 1 teaspoon Onion powder (3g)
- 1 teaspoon Coarse salt (6g)
- ½ teaspoon Ground black pepper (1g)
- 1 tablespoons Dried parsley (3g)
- 2 teaspoons Dried dill (2g)
- 1 teaspoon Smoked paprika (2g)
- ½ teaspoon Cayenne (1g)
Instructions
- Place the raw cashews in a bowl, cover with water, and refrigerate for at least 8 hours or overnight. Drain well before using.
- Add the soaked cashews, garlic, and ½ cup oat milk to a high-speed blender. Blend on high until mostly smooth.
- Add the Dijon mustard, onion powder, salt, black pepper, parsley, dill, smoked paprika, and cayenne. Blend until completely smooth and creamy, scraping down the sides as needed.
- Add 2 tablespoons of lemon juice and blend to incorporate. Taste and adjust the seasoning—add more lemon juice or salt to brighten the flavor, if needed.
- If the dressing is too thick, add more oat milk or water, 1 tablespoon at a time, until you reach your desired consistency.
- Transfer to a sealed container and refrigerate for at least 1 hour to allow the flavors to develop. Stir before serving.
Video
Notes
If it doesn’t quite have the right flavour for you, try adding a bit of granulated sugar, ½ tsp at a time.
Nutrition
Calories: 84kcal | Carbohydrates: 6g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 254mg | Potassium: 121mg | Fiber: 1g | Sugar: 2g | Vitamin A: 188IU | Vitamin C: 2mg | Calcium: 36mg | Iron: 1mg