Creamy Plant-based Ranch Dressing – Oil-free and Vegan!

One of the easiest ways to get more vegetables in your diet is to snack on them! I’m not a big advocate for snacking, but if you’re going to snack, raw veggies are a top choice!

Lately, sugar snap peas have been my fav, but I also enjoy carrot sticks, cucumber, bell peppers, broccoli, cauliflower, green beans, and cherry tomatoes. Enjoying them plain is great, but if you’re like me, you’ll probably want a little dip to go with them.

There are SO many options for veggie dips, like Oil-free Hummus, Guacamole, Spinach and Artichoke Dip, and the list goes on!

Seriously a good dip will instantaneously take your raw veggies to the next level.

The most popular veggie dip of them all:

R A N C H!

Remember the little ranch cups with the celery and carrot sticks they served at school lunch when you were a kid? It’s an old-fashioned classic that’s never gone out of style.

But if you’re a plant-based eater, when was the last time you had some deliciously creamy and tangy ranch to dip your veggies in?

It had been a while for me, which is why I was inspired to take on the challenge of giving this classic a plant-based makeover! (i.e. no buttermilk, no yogurt, no mayonnaise…yuck!)

I use this Basic Cashew Cream Cheese and a homemade soy buttermilk as the base – a much healthier alternative.

I love it over a quick and easy chopped salad, like this one topped with Smokey Tempeh Fits!

Whether you use it as a dressing or a dip, you’re going to love the Plantz St. Ranch! It’s creamy, tangy and full of fresh herbs.

The holiday parties are coming…Why not help your self out by bringing the crudite platter?!?

Choose your favorite veggies and serve with the Plantz St. Ranch, so you have a health-promoting appetizer to enjoy while others are filling up on the heavier, processed options.

Try it out this weekend, and I think you’ll agree it deserves an honorary spot right in the center of your next veggie tray!
 

Creamy Plant-based Ranch Dressing

Recipe by Katie Mae

Makes 2 cups | Ready in 10 minutes (not including fermentation time) | Stores 1 week in fridge
 

INGREDIENTS

    ¾ cup unsweetened soy milk (preferably organic)
    ½ tablespoon flax seed, ground
    3 tablespoons apple cider vinegar
    ½ cup Basic Cashew Cream Cheese (separate recipe)
    ¼ cup water
    2 Medjool dates, pitted
    1 clove garlic, peeled
    ½ teaspoon onion granules
    ½ teaspoon dry mustard
    ¼ teaspoon paprika
    1/8 teaspoon freshly ground black pepper
    ¼ cup fresh chives, minced
    2 tablespoons fresh dill, minced
    2 tablespoons fresh parsley, minced

 

ACTION STEPS

  1. In a small bowl, add the soy milk, ground flax seed, and apple cider vinegar. Set aside for 10 minutes to allow the milk to curdle.
  2. In a blender, add the cashew cream cheese, water dates, garlic, onion granules, dry mustard, paprika, and black pepper. Add the curdled milk mixture. Blend into a smooth dressing.
  3. Pour the dressing into a mixing bowl and stir in the fresh herbs. Store the dressing in an air-tight container in the fridge.

 
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2 Comments

  1. Julia Lindstrom

    this looks so yummy but I’m wondering if there is a ranch recipe that maybe doesn’t use cashews? I’m not allergic, just trying to lower my fat intake.

    1. KatieMae

      Hi Julia, if you don’t want to use any nuts, a common alternative is white beans. Since ranch is such a creamy dressing, I wonder if you might for an in-between option, like half nuts and half beans. You can keep the portion of dressing on the salad down, and a little bit of fat helps us absorb the fat-soluble nutrients in the salad. Instead of cashews, you could also do seeds instead which are lower in fat and higher in protein. Maybe a 1/4 cup of white beans and 1/4 cup of tahini (sesame seed butter). Steamed cauliflower and steamed potatoes are also be fat-free fat-free alternatives—they’ll change the consistency, but with all the flavor from the other ingredients, you should be ok with any of these options.

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