Use as a dip or for a dressing. It’s a wonderful addition to mashed potatoes.
I’ve had it in the back of my mind to craft a vegan ranch dip/dressing. Today, I finally had the ingredients I needed and some time to dial it in. I went through all of our spoons as I tested each new addition. It will be much easier in the future, and I will be making a double batch because I can tell it will be gone too soon.
Another point worth mentioning is that the flavors were much more pronounced after the dried herbs had a chance to rehydrate. It packs a nice punch and will stand thinning with a little oat milk and/or oil for a dressing.
I learned that the substitution ratio of fresh herbs to dried herbs is 3:1. When these ingredients are plentiful or can be harvested from the backyard it would be best to use them fresh, though I like to use pantry items that are easy to keep on hand.
I added 4 tablespoons of the ranch dip, ¼ tsp salt, and 2 TBSP of vegan butter to 6-8 mashed skin-on Yukon Gold potatoes (about 2 ¼ pounds) for some out-of-this-world mashed potatoes that I used in big tacos for lunch. I should have turned them into burritos and fried them to seal them up. They were delicious, but I’ll add more fried onions and make more Pico de Gallo next time to lighten them up.
Use this dip to add a burst of flavor wherever you need it
INGREDIENTS
- 1 cup boiled cashews
- 1 cup water
- 2 TBSP vegan mayonnaise
- 1 tsp lemon juice
- ½ tsp apple cider vinegar
- 4 tsp dried parsley (or 4 TBSP fresh minced)
- 3 tsp dried chives (or 3 TBSP fresh minced)
- 1 tsp garlic powder
- ½ tsp onion powder
- ¼-½ tsp black pepper
- ¼ tsp salt
- ¼ tsp sugar
DIRECTIONS
- Boil 1 cup of cashews for 10 minutes
- Meanwhile, add one cup of water to a high-powered blender
- Add remaining ingredients through sugar
- Drain and add cashews
- Blend until smooth and creamy (5-10 minutes)
- Pour into a mason jar and chill before serving