VEGAN CASHEW RANCH DIP
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
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
SUPER FANTASTIC VEGAN CASHEW CHEESE (SLICES, SAUCE OR DIP)
My mother has made this recipe for Cashew Cheese since I was very young. I think this is a great recipe because it's so versatile. You can make it in a loaf pan with Agar Agar, so you can slice it for sandwiches or it crumble on rice and beans. It's also great as a Cheese Sauce or Cheese Dip too, if you eliminate the Agar Agar. Enjoy!
Provided by Ms Delicious Dish
Categories Lactose Free
Time 30m
Yield 20 serving(s)
Number Of Ingredients 12
Steps:
- To sterilize your Cashew Nuts: Spread your nuts out on a baking sheet and bake in a preheated 350 degree oven for 10 minutes and then cool completely before using them.
- Whiz first 7 ingredients in blender or food processor until nuts are liquefied.
- SLOWLY drizzle in oils to thicken and then add lemon juice after oils are incorporated.
- Mix Agar Agar in 1 Cup Cold water. Cook in separate sauce pan until clear (about 10 min).
- With a spoon stir cooked (warm) Agar Agar into cheese mixture. Immediately pour into loaf pan lined with plastic wrap and fold plastic wrap ends and sides over top.
- Refrigerate until set and slice as needed.
- To use as a spread or dip, do not add Agar Agar.
- When the loaf version is set, my mom slices into ½ sections. She puts them side to side with clear wrap in between and freezes then for individual later use.
Nutrition Facts : Calories 143.8, Fat 14.2, SaturatedFat 1.8, Sodium 120, Carbohydrate 3.7, Fiber 0.8, Sugar 0.6, Protein 1.9
VEGAN CASHEW RANCH DIP
Very simple, vegan, soy-free, and citrus-free ranch dressing recipe. Hope you enjoy!
Provided by Cece Murphy
Time 2h40m
Yield 10
Number Of Ingredients 12
Steps:
- Place cashews in a pot and cover with water; bring to a boil. Immediately remove from the heat, cover, and let sit for 15 minutes. Drain.
- Combine coconut milk, apple cider vinegar, and lemon juice in a small bowl and set aside to curdle, about 5 minutes.
- Melt 1/4 teaspoon coconut oil in a small pan over medium heat. Add onion and garlic; cook and stir until translucent, 3 to 5 minutes. Transfer to a blender.
- Add cashews, remaining 1/2 teaspoon coconut oil, salt, and pepper to the blender until ultra creamy. Add parsley, chives, and dill and pulse until just broken up; blending too long can turn the dressing green.
- Transfer dip to a mason jar and cover. Place in the refrigerator until chilled, about 2 hours.
Nutrition Facts : Calories 115.3 calories, Carbohydrate 5.4 g, Fat 10.2 g, Fiber 0.7 g, Protein 2.2 g, SaturatedFat 5.7 g, Sodium 157.9 mg, Sugar 0.9 g
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