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Ingredients

  • 1/2 cup cashews
  • 1/2 cup water
  • 1/4 cup lemon juice
  • 1/2 teaspoon apple cider vinegar
  • 8 ounces tofu / soft, medium or firm
  • 1 tablespoon Dijon Mustard
  • 1 teaspoon onion powder
  • 2 garlic cloves
  • 1 teaspoon dried dill, or 1 tablespoon fresh Parsley
  • 1 1/2 teaspoons coarse sea salt
  • 1/2 teaspoon freshly ground pepper

Preparation:

  1. Blend cashews, 1/2 cup water, and 1/4 cup lemon juice.
    Add remaining ingredients and pulse in a food processor or blender.
  2. Store  ranch dressing for 2 weeks in the refrigerator.

A Special Note:

This is an oil free rendition of a classic salad dressing.

 

This recipe is from the Homemade Vegan Pantry Cookbook by Miyoko Schinner.  I have altered it slightly and added my own revisions.  I think you will love it!

All recipes provided by: AlmostVeganCookingSchool.com