Here in our home, we all seem to tolerate dairy products just fine, but I’ve noticed over the years that my body doesn’t do as well with it as it used to. Many women also find that their hormones don’t quite like dairy either. This dairy-free ranch dip is a great way to be able to get in that great ranch flavor – whether or not you need to be dairy-free!
Plus it tastes great!
In fact, my husband was the only one that wasn’t gobbling it up.
But then again, veggies and dip really aren’t his snacking preference. (I’m still working on it…)
I found the recipe for Cashew Ranch Dressing while going through the Making Babies book by Shoshanna Easling and made it the very next day.
This simple dip is sure to be a crowd pleaser and works with paleo and vegan diets and it’s keto-friendly as long as you don’t eat the whole bowl at once!
Dairy-free Ranch Dressing
- 3/4 cup cashews
- 1/2 cup boiling water
- 2 Tbsp lemon juice or apple cider vinegar
- 3 Tbsp extra virgin olive oil
- 1/2 tsp sea salt
- 1 Tbsp garlic powder
- 1 Tbsp onion powder
- 1 tsp dried basil
- 1 tsp dried dill
- Pour the boiling water over the cashews and let sit for 2-8 hours.
- Drain excess water.
- Add all ingredients in a blender or food processor and blend until smooth.
You could also add one more tablespoon water and one more tablespoon of oil to make it thinner and use as a salad dressing. It also works great as a sandwich spread!