It’s been 6 months now that I have had to be dairy free for my littlest and at first I didn’t think it would be that bad. I’ve never been a fan of milk. I was a few days in to this new dairy free life when I realized how often I used dairy in my diet without realizing it. I cooked with butter, ate greek yogurt for breakfast, made a greek yogurt ranch dressing to eat with my daily salad, and ate a lot more cheese than I realized.
Don’t get me wrong, I like vinegarette dressings but without feta cheese they didn’t seem the same. It took me a few months before I came across a few dairy free ranch dressings using cashews. I was a bit skeptical, but pretty desperate at this point for that creamy topping for my salads. I’m not one for following recipes so I looked over the ingredients, made some tweaks and came up with this great recipe. I was really surprised at how well it worked. I went on to experiment with a cashew sour cream that went nicely on tacos.
Its a great substitute for the processed ranch dressings or a dairy free option for those who need it. Also, its add some great healthy fat to your veggies. Just toss in some chicken, hardboiled eggs, or chickpeas to your salad for a healthy, yummy meal. I always keep some in my fridge for a quick lunch or dinner.
Creamy Cashew Ranch Dressing (Dairy Free)
1 cup cashews
1 cup water
1 teaspoon white wine vinegar
1 garlic clove
1/2 teaspoon dried dill
1/2 teaspoon dried parsley
1/2 teaspoon onion powder
1/2 teaspoon celery salt
1/2 teaspoon salt
1/2 teaspoon pepper
- Blend all the ingredients together in powerful blender until smooth. Add additional water by the teaspoon if you want to adjust the thickness.
- If your blender is not as powerful, soak the cashews overnight in water, then drain before adding to the blender with other ingredients.
- Use as salad dressing or dip for raw veggies. Store in the fridge.