Cashew Ranch Food

CREAMY VEGAN CASHEW RANCH

Creamy Vegan Cashew Ranch image

This creamy cashew ranch tastes better than the real thing! The best part? It's made of real food, free of oil, dairy and preservatives.

Provided by Sarah Sullivan

Time 10m

Number Of Ingredients 9

Ingredients

1 cup raw cashews, soaked overnight
3/4 - 1 cup water
1 heaping teaspoon onion powder
1 teaspoon garlic powder
1/4 cup chopped fresh chives, chopped*
1/4 cup chopped fresh dill, chopped*
2 tablespoons fresh parsley, chopped*
1 teaspoon lactic acid powder; or juice of half a lemon
salt and pepper, to taste

Steps:

Rinse soaked cashews and blend together with 3/4 cup water. Add more water to thin out depending on desired consistency.
Stir in remaining ingredients. Taste and adjust salt and pepper.

RANCH DRESSING

Ranch Dressing image

Provided by Food Network

Time 5m

Yield About 1 3/4 cups

Number Of Ingredients 10

Ingredients

3/4 cup lowfat buttermilk
1/2 cup mayonnaise
1/2 cup sour cream
2 tablespoons white wine vinegar
1 tablespoon dried chives
1 tablespoon dried parsley flakes
1 1/2 teaspoons kosher salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon freshly ground black pepper

Steps:

In a medium bowl, whisk together the buttermilk, mayonnaise, sour cream and vinegar. Add the chives, parsley, salt, garlic powder, onion powder and black pepper and whisk well to combine.
Store in an airtight container in the refrigerator for up to 1 week.

CASHEW RANCH

Cashew Ranch image

You could eat this ranch with a spoon and not get sick! The fat and creaminess comes from blended cashews. Its so easy to whip up too! Note: If you can only get the cashews that are broken up in pieces, they are a little drier than the whole ones, so I would consider soaking them for 2-4 hours. This is also a good idea if you don't have a strong blender, but I find my Magic Bullet works just great!

Provided by planthappymamma

Categories Salad Dressings

Time 10m

Yield 2 cups, 4-6 serving(s)

Number Of Ingredients 8

Ingredients

1 cup raw whole cashews
1/2 cup water, plus
2 tablespoons filtered water
2 tablespoons lemon juice
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon dried onion flakes
1 tablespoon fresh parsley, chopped

Steps:

Put all ingredients except for parsley in a Magic Bullet or other high powered blender.
Blend until smooth and creamy.
Pour into serving dish.
Mix in chopped parsley.

VEGAN CREAMY RANCH MACARONI SALAD

Vegan Creamy Ranch Macaroni Salad image

We've swapped in a creamy cashew ranch dressing for heavy mayo in our veggie-packed macaroni salad.

Provided by Silvana Nardone

Categories side-dish

Time 4h45m

Yield 6 servings

Number Of Ingredients 15

Ingredients

2 cups raw cashews, soaked for 4 hours, then rinsed and drained
1/4 cup canola oil, plus more for drizzling
1/4 cup white wine vinegar
2 teaspoons dried Italian herb blend
1 1/2 teaspoons garlic powder
1 teaspoon honey
1 teaspoon onion powder
3/4 teaspoon pepper
Kosher salt
One 8-ounce box quinoa elbow-macaroni pasta
20 grape tomatoes, halved
2 leaves lacinato kale, stems removed and leaves finely chopped crosswise (save stems for another use)
1 stalk celery, finely chopped
1 ear corn, kernels removed
1 red bell pepper, seeded and chopped

Steps:

Blend the cashews, oil, vinegar, dried herbs, garlic powder, honey, onion powder, black pepper and 1 cup water in a blender (preferably high-speed) until smooth; season to taste with salt and refrigerate until cold.
Bring a large pot of salted water to a boil. Add the macaroni and cook until al dente, about 10 minutes; rinse with cold water and drain. Spread evenly on a baking sheet, drizzle with oil and toss; let cool.
In a large bowl, toss together the cooled macaroni, tomatoes, kale, celery, corn and bell pepper. Add the dressing and toss to combine.

Nutrition Facts : Calories 409, Fat 23 grams, SaturatedFat 2.7 grams, Cholesterol 0 milligrams, Sodium 107 milligrams, Carbohydrate 46.6 grams, Fiber 3.9 grams, Protein 7.7 grams, Sugar 5.1 grams

WHOLE FOOD PLANT BASED OIL FREE SALAD DRESSING RECIPE THAT TASTES LIKE RANCH

Whole Food Plant Based Oil Free Salad Dressing Recipe That Tastes Like Ranch image

Provided by Molly Patrick of Clean Food Dirty Girl

Number Of Ingredients 8

Ingredients

1/2 cup raw cashews (65g, soaked in water for 1 hour)
1 dried date (soaked in hot water for 10 minutes)
2 tablespoons lemon juice (30ml)
1 garlic clove (minced)
3/4 teaspoon sea salt
1 teaspoon dried dill
1 teaspoon onion powder
3/4 cup water (175ml)

Steps:

Drain the water from the cashews and the date and place them into your blender, along with the rest of the ingredients and blend until creamy and smooth.
Store in a glass jar and refrigerate. Use within 5 days.

VEGAN CASHEW RANCH DIP

Vegan Cashew Ranch Dip image

Awesome cashew ranch dip. Can be used right away, but is better after sitting in the fridge overnight. Use within a few days.

Provided by Joshua Lawrence Austill

Categories Side Dish Sauces and Condiments Recipes

Time 30m

Yield 8

Number Of Ingredients 12

Ingredients

¼ cup raw cashews
1 tablespoon white miso paste
¾ teaspoon lemon juice
¾ teaspoon white vinegar
¼ cup water
7 tablespoons vegan mayonnaise
½ teaspoon dried parsley
½ teaspoon dried dill weed
¼ teaspoon dried mushroom powder
¼ teaspoon garlic powder
¼ teaspoon onion powder
1 pinch ground black pepper

Steps:

Bring a pot of water to a boil; add the cashews and boil for 20 minutes. Drain and rinse with cold water to cool them off.
While the cashews are boiling, add miso paste, lemon juice, vinegar, and 3 1/2 tablespoons water to a blender cup and set aside.
Combine mayonnaise, parsley, dill, mushroom powder, garlic powder, onion powder, and pepper in a mixing bowl with a whisk; it will be very thick. Transfer to the refrigerator until cashews are done boiling.
Once the cashews are boiled and rinsed, add them to the blender cup and blend until very smooth.
Combine the blended cashew mixture into the mayonnaise mixture and whisk to combine.

Nutrition Facts : Calories 90 calories, Carbohydrate 4.3 g, Fat 8 g, Fiber 0.3 g, Protein 1 g, SaturatedFat 1.3 g, Sodium 152.3 mg, Sugar 1.1 g

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