Oil-Free Ranch Dressing

By the Gracious Vegan

Ranch dressing’s popularity skyrocketed during the 1970s, and I remember helping my mom make it. She used milk, mayonnaise, and a powdery mix that came in the famous “Hidden Valley Ranch” packet (the ranch is a real place, according to Wikipedia!). We went through a lot of that dressing. My version here captures the classic flavor along with the creamy texture. The dressing can be used as a dip for vegetables or on any number of salads — from lettuce to chopped salad to cabbage slaws (see ideas for a chopped salad below the recipe). The dressing stays fresh about 2 weeks in the refrigerator, but it never lasts that long at my house!

Makes about 1.75 cups

Place these in the blender. Puree until very smooth, scraping down the sides with a spatula as needed to make sure everything is incorporated

• 1/4 cup cashews, soaked in water for at least 2 hours, then drained (or soaked in hot water for 20 minutes)

• 1/2 cup water

• 1/2 cup silken tofu

• 2 Tablespoons tahini

• 2 Tablespoons fresh lemon juice

• 2 teaspoons onion powder 

• 1.5 teaspoons nutritional yeast

• 1 teaspoon garlic powder

• 1/2 teaspoon maple syrup

• 1/2 teaspoon apple cider vinegar

• 1/4 teaspoon salt

• 1/8 teaspoon paprika

• Pinch celery seed

Add the dill and parsley and pulse to combine.

• 1/2 Tablespoon dried dill

• 1/2 Tablespoon fresh parsley or 1/2 teaspoon dried

Taste for salt and seasonings. Seal in an airtight container and chill for at least an hour. It will get firmer in the refrigerator over the first 24 hours. You can stir in additional water if needed. 

Suggested ingredients to choose from for a chopped salad with ranch dressing:

• Lettuce

• Cabbage

• Cucumber

• Avocado

• Tomato

• Carrots

• Bell pepper

• Broccoli (blanched)

• Green beans (blanched)

• Edamame (blanched)

• Corn

• Sliced scallions

• Sunflower seeds

Timing: About 25 minutes (with hot-water soaking of the cashews)

Gluten-free