Healthy Vegan Ranch Dressing (Oil-Free, No Mayo!)

subheading: POTATO SALAD:

5 heaping cups chopped red potatoes into ½ inch pieces (740g, which is about 6 medium potatoes)

subheading: RANCH DRESSING:

½ cup (80g) raw, unsalted cashews (OR for NUT-FREE, use 70g raw unsalted sunflower kernels. Keep in mind the sunflower has a stronger taste!)

¾ to 1 cup low fat canned coconut milk (if you are allergic to coconut as well, then you can sub with soy milk)

1 ½ tablespoons apple cider vinegar

1 teaspoon onion powder

½ to 1 teaspoon garlic powder (depending on how strong you like it)

⅛ to ¼ teaspoon celery seed

½ teaspoon dried dill (plus extra for garnish)

¼ teaspoon dry mustard spice

¾ teaspoon fine sea salt

I use this scale.

subheading: NOTE:

This dressing is delicious right away, but I recommend making it the day before you want to eat it, as It will thicken much more overnight in the fridge. It will taste so much like traditional this way. If making it with the sunflower seeds, remember they have a stronger taste than cashews do, so keep that in mind.

Directions at thevegan8.com

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