Homemade Vegan Ranch Dip
A Homemade Vegan Ranch Dip that It is easy to make, so thick, full of rich flavor, and oh so creamy. A dip that is more than just a dip!
Equipment
- High Speed Blender
Ingredients
- 1 Cup Raw Cashews
- 3/4 to 1 Cup Plant Based Milk I used a unsweetened plain almond milk.
- 3 Tbsp Apple Cider Vinegar
- 1 tsp Yellow Mustard
- 1 tsp Real Maple Syrup
- 1 Tbsp Avocado Oil
- 1 tsp Onion Powder
- 1 tsp Minced Garlic
- 1 tsp Dried Dill
- 1 tsp Dried Parsley
- 1 tsp Salt
Instructions
- In a small mixing bowl, add filtered water to the raw cashews and leave them to soak for 4 to 6 hours.
- After hours of soaking, drain and rinse the cashews.
- Add the cashews to a high speed blender.
- Then add the oil, mustard, maple syrup, vinegar, plant based milk, garlic, onion, salt, dill, and parsley.
- Blend on the highest setting until the mixture is smooth.
- Pour into a sauce pan and cook on medium heat for about 5 minutes, this will thicken the sauce.
- After 5 minutes, remove from heat and let the mixture cool.
- Once the mixture is cool, pour the dip into a clean pint jar, cover, and place into the refrigerator.
- Leave the dip in the refrigerator for about 4 hours or overnight before serving.
Notes
Ways to serve the Homemade Vegan Ranch Dip
- Dollop this dip onto a baked potato
- Serve along side a plate of fresh vegetables
- Try it as a chip or cracker dip
- Add it as a condiment for your favorite burger
- Drizzle on top of your favorite greens
- Use this ranch as a dip for your fries
- Smear on top of your pizza