Vegan Ranch Dressing Extra Creamy Food
CREAMY 'RANCH' DRESSING
Lisa Feldman, the director of culinary services at the schools division of the food services company Sodexo, understands that where there is ranch dressing, there are kids who will eat vegetables. Lisa is working to devise menus for schools that meet or exceed the Department of Agriculture's Healthier US Schools Challenge requirements. With a deep understanding of the ingredients that school lunch programs have to work with, she developed a white bean and yogurt salad dressing base. The mixture will make a dressing that has much more nutritional value, considerably less sodium, and none of the additives in the long ingredient list on a bottle of commercial ranch dressing. Lisa credits the chef and cookbook author Joyce Goldstein for the idea. This is an adaptation of the ranch that Lisa developed for schools. It can be used as a dip, but also as a salad dressing for crisp salads. Adding the ice cube to the food processor helps to break down the fiber in the bean skins so that the dressing is less grainy.
Provided by Martha Rose Shulman
Categories salads and dressings, appetizer
Time 5m
Yield 1 cup, about 6 to 8 servings
Number Of Ingredients 9
Steps:
- Process garlic in a food processor fitted with a steel blade until the minced garlic is adhering to sides. Stop processor and scrape down. Add beans, yogurt and ice cube and process until smooth. With the machine running, add lemon juice, salt, and olive oil and process until smooth. Taste and adjust seasoning.
- Scrape into a bowl and stir in chives, tarragon and dill. Serve as a dip or use with crisp salads (it's a bit too thick for delicate lettuces like spring mixes).
Nutrition Facts : @context http, Calories 65, UnsaturatedFat 2 grams, Carbohydrate 5 grams, Fat 4 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 1 gram, Sodium 143 milligrams, Sugar 2 grams
VEGAN RANCH
Steps:
- Combine all ingredients in a bowl and stir until well combined.
Nutrition Facts : Calories 243 kcal, Carbohydrate 3 g, Fat 24 g, SaturatedFat 2 g, Sodium 214 mg, ServingSize 1 serving
BEST VEGAN RANCH DRESSING
This is so good that I make a bowl of this along with regular ranch for buffets and this one gets eaten up immediately by everyone. Perfect for a dip or salad dressing.
Provided by DragonShoes
Categories Salad Dressings
Time 14m
Yield 2 cups
Number Of Ingredients 6
Steps:
- Whisk all ingredients together and chill before serving. Add a little more soy milk if you need to thin dressing.
Nutrition Facts : Calories 317, Fat 24.1, SaturatedFat 4.1, Cholesterol 28.8, Sodium 629, Carbohydrate 24.3, Fiber 0.6, Sugar 9.7, Protein 2.6
VEGAN CREAMY SOUTHWEST DRESSING
I adore Newman's Own® Southwest salad dressing from McDonald's®. Sadly it's not available at any stores (that I can find). Play around to make it taste as you remember it. Enjoy!
Provided by Jamie Lang
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes
Time 10m
Yield 16
Number Of Ingredients 10
Steps:
- Blend vegan mayonnaise, water, agave nectar, vinegar, chili powder, garlic powder, onion powder, cumin, lime juice, and cayenne pepper in a blender until smooth. Keep refrigerated in an airtight container for 5 to 7 days.
Nutrition Facts : Calories 74.4 calories, Carbohydrate 3.8 g, Fat 6.8 g, Fiber 0.2 g, Protein 0.1 g, SaturatedFat 1.1 g, Sodium 53.4 mg, Sugar 1.9 g
VEGAN RANCH DRESSING
Steps:
- Enjoy!
Nutrition Facts : Calories 142 kcal, Carbohydrate 5 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 2 g, Sodium 170 mg, Sugar 2 g, Fat 14 g, ServingSize About 1 cup; serves 8, UnsaturatedFat 0 g
VEGAN RANCH DRESSING
Creamy vegan ranch dressing without all the additives!
Provided by LadyBeedough
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Ranch Dressing Recipes
Time 4h10m
Yield 16
Number Of Ingredients 8
Steps:
- Mix vegan mayonnaise, soy milk, apple cider vinegar, parsley, garlic powder, onion powder, dill, and black pepper together in a bowl until smooth. Cover with plastic wrap and refrigerate for 4 hours to meld flavors.
Nutrition Facts : Calories 104.1 calories, Carbohydrate 3.7 g, Fat 10.1 g, Fiber 0.1 g, Protein 0.1 g, SaturatedFat 1.6 g, Sodium 75.7 mg, Sugar 1.4 g
5 MINUTE VEGAN RANCH DRESSING (OR DIP)
5 Minute Vegan Ranch Dressing! This is the Best Vegan Ranch Dressing and so easy to make at home, with vegan mayonnaise and a few ingredients you have a delicious vegan salad dressing or dip, and it's ready in 5 minutes! It's creamy, tangy, dairy free and egg free!
Provided by Verna
Categories Sauces & Dressings
Time 5m
Number Of Ingredients 8
Steps:
- Add all ingredients to a small bowl ( I usually use a soup bowl) and whisk until combined.
- Serve right away or let the dressing chill in the fridge for 30 minutes, so the flavours develop even more.
- Enjoy as a dip with veggies, potato chips, pizza or French fries ( my favourite?). It is also delicious as a salad dressing, and sandwich spread too!
Nutrition Facts : ServingSize 1, Calories 100 calories, Sugar 0.1 g, Sodium 114.9 mg, Fat 10.9 g, SaturatedFat 1.2 g, TransFat 0 g, Carbohydrate 0.7 g, Fiber 0.1 g, Protein 0.2 g, Cholesterol 8.1 mg
VEGAN RANCH DRESSING
Steps:
- In a blender, add raw cashews, hot water, lemon juice, maple syrup, garlic, mustard, dried coriander, sea salt, onion powder and a pinch of pepper. Blend everything until smooth and creamy (about 1 minute). Optional to add splashes more water to thin for desired consistency.
- Pour into a serving bowl and sprinkle with dill, and serve with your favourite veggies. Or, drizzle over your favourite salad greens and toss to combine.
Nutrition Facts : Calories 752 kcal, Carbohydrate 49 g, Protein 24 g, Fat 57 g, SaturatedFat 10 g, Sodium 1246 mg, Fiber 4 g, Sugar 13 g, ServingSize 1 serving
CREAMY VEGAN CASHEW RANCH
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
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.
VEGAN RANCH DRESSING (EXTRA CREAMY)
This dressing is something I came up with when I stopped eating dairy. Its every bit as good as the dairy laden dressings but much healthier.
Provided by Chef Joey Z.
Categories Salad Dressings
Time 5m
Yield 4 cups, 8 serving(s)
Number Of Ingredients 6
Steps:
- Mix all the ingredients in a blender until totally incorporated. Chill in the fridge for one hour, though it's good to eat right away. You can use this for dips as well, though I'd use less creamer and more cream cheese to give it a thicker consistency. Yield 4 cups.
- Store in the fridge.
- Bon Appetit!
Nutrition Facts : Calories 116.7, Fat 9.8, SaturatedFat 1.4, Cholesterol 7.6, Sodium 209.6, Carbohydrate 7.5, Fiber 0.1, Sugar 1.9, Protein 0.4
VEGAN RANCH DRESSING
Make and share this Vegan Ranch Dressing recipe from Food.com.
Provided by rana_ganter
Categories Salad Dressings
Time 5m
Yield 2 Cups, 2 serving(s)
Number Of Ingredients 8
Steps:
- Whisk all ingredients together, and chill.
Nutrition Facts : Calories 472.4, Fat 36.3, SaturatedFat 6.2, Cholesterol 43.2, Sodium 1233.2, Carbohydrate 35.7, Fiber 0.9, Sugar 14.5, Protein 3.8
VEGAN AVOCADO RANCH DRESSING
This dressing has the creamy, tangy, herby trifecta of ranch, but gets there with all plant-based ingredients. Creamy, ripe avocado is blended with the brine of dill pickles, whose garlic and dill seed echo the seasonings in traditional ranch. Blend in fresh dill and garlic for brightness, then stir in finely chopped pickles for texture. Eat it over greens or with chicken cutlets, spread it on a sandwich or serve it as a dip with chips and crudités.
Provided by Ali Slagle
Categories dips and spreads, salads and dressings
Time 5m
Yield 1 cup
Number Of Ingredients 6
Steps:
- In a food processor, combine the avocado, dill, pickle brine and garlic with 1/3 cup water. Season with salt and pepper, and process until smooth.
- Stir in the chopped pickles. Taste and adjust balance and consistency with more brine, water, salt, black pepper and dill.
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- This will store for at least a week (as long as the milk and mayo you use does not expire before then.)
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- Soak cashews in very hot water for 30 minutes -1 hour (or overnight in cool water). While cashews are soaking, measure out almond milk and add lemon juice and set aside to curdle (this makes your vegan “buttermilk”).
- Drain and rinse cashews several times and drain again. Then transfer to a small blender (a blender is preferred over a food processor for achieving a smooth texture) and add almond buttermilk, garlic, salt, pepper, onion powder, vinegar, and maple syrup. Blend on high for 1-2 minutes or until very creamy and smooth.
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- If you do not have a high-powered blender like a Vitamix, then you will need to soak your cashews overnight in a bowl of water, otherwise your dressing will be gritty. Drain, rinse and proceed.
- Add all of the ingredients, except the dill, to a blender and process for a couple of minutes, stopping to scrape the sides, until completely smooth. The dressing will be on the runny side but will thicken a lot in the fridge. Pour the dressing into a container and stir in the dried dill. This is so it is visible in the end dressing and does not turn the dressing green when blended.
- It will thicken up a lot like a dip overnight so give it a good stir before use. You can slightly thin it out with a tad of water and an extra splash of vinegar if needed. The dressing is good for a week in the fridge.
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- In a small bowl, whisk together the vegan mayo, milk, and apple cider vinegar. Stir to combine. Set aside.
- Add the garlic powder, chopped green onions, sea salts, dry mustard, chives, parsley, and dill. Add additional salt and freshly ground black pepper to taste. Stir to combine.
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- Add 1 tsp lemon juice to a measuring jug and then add soy milk up to the 1/4 cup line and mix it up. It will curdle into buttermilk. Add it in to the bowl with the mayonnaise.
- Add the dried dill, fresh chopped parsley, chives, crushed garlic, sea salt, black pepper, cayenne pepper and white vinegar and mix everything in together.
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Estimated Reading Time 4 mins
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- Place the cashews in the blender and process briefly to grind them into a powder. (If you don't have a good blender, you can do this in a spice grinder or coffee grinder first.)
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