Best Vegan Ranch Dressing (Oil-Free!)

Full Time Rver on a plant based journey. Serving, cooking, going where the Lord leads.

½ cup (75g) raw unsalted cashews (use sunflower kernels if allergic but keep in mind it will yield a different flavor)

½ cup (120g) non-dairy unsweetened plain yogurt, I used SoDelicious coconut (I would advise against low-fat or almond versions)

¼ cup (60g) canned "lite" coconut milk, shaken first (or soy milk, but I preferred the taste of the coconut)

1 ½ tablespoons (23g) white distilled vinegar

1 teaspoon onion powder

1 teaspoon garlic powder

¼ teaspoon dry mustard

¾ teaspoon fine sea salt

½ teaspoon dried dill

subheading: FLAVOR VARIATIONS:

I tested this as other flavors too that were outstanding. Try any 3 of these separate versions with 2 tablespoons (30g) of fined diced of the following: chopped green or black olives, chopped green chiles or chopped pickled jalapenos.

I use this scale.

Directions at thevegan8.com

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