This vegan ranch dressing is made with wholesome ingredients like cashews and hemp seeds making it free of any gunk found in those bottled dressings. It’s also oil-free and made with no mayo.
The result is a creamy, garlic, herb and lemon dressing that is reminiscent of ranch. It goes deliciously with salads, buddha bowls and wraps.
The creaminess comes from the hulled hemp seeds, which are the “heart” centre of a hemp seed. You may already know how good they are for you, and that they’re packed with nutrients. Hemp seeds are an amazing plant based source of omega-3 fatty acids and are a complete protein, meaning they contain all 10 essential amino acids we need to get through our diet. In 3 tablespoons of hemp seeds, there is 10 grams of protein, 2 grams carbohydrates and 180 calories.
If you would like to make this nut-free, substitute the cashews with more hemp seeds. Likewise, you could replace the hemp seeds with cashews to make this a cashew dressing. Both would work perfect.
Cashew Hemp Ranch Dressing
Author: Jenny Osipova | Date July 31st, 2019
- prep time: 5
- cook time: 5
- total time: 10
- 1/2 cup hemp seeds, or hemp hearts
- 1/4 cup cashews, raw, soaked
- 2 garlic cloves
1/4 cup lemon juice
1/2 tsp salt
1/4 tsp pepper
1 tsp fresh dill
1 tsp fresh chives
1 tsp onion powder
1/2 tsp whole grain mustard
1/2 cup water
- Soak cashews in hot water for at least 20 mins or in cold water overnight.
- Add all ingredients to a blender and blend until smooth.
- Taste and adjust any flavors to your liking.
- Serving: 1 tablespoon
- Fat: 2.9 g
- Calories: 38 g
Serve right away or store in the fridge to chill and thicken for around 4 hours. This will also allow the flavors to immerse together. This vegan ranch dressing will keep in the fridge for up to 10 days.
WHAT DID YOU THINK?
Tag @theveganspell on Instagram if you made this recipe and let me know what you thought!