Creamy Ranch Dressing Recipe
By Batch Cooking Club
1/2 cup almond milk
1/2 cup raw cashews (soaked for 2 hours or overnight if not using a high-speed blender)
2 Tbsp lemon juice (about 1 lemon)
1/2 tsp onion powder
1 tsp garlic powder
1/2 tsp salt
1 1/2 tsp dried dill
Freshly ground black pepper, to taste
1Combine all the ingredients for the Creamy Vegan Ranch Dressing in a high-speed blender and blend until smooth.
2Nut allergy? Substitute raw, shelled pumpkin seeds for the cashews and use water or an alternative plant-based milk instead of almond milk.
3Spoiler Alert: Creamy Vegan Ranch Dressing will stay fresh in an air-tight container in the refrigerator for a week.
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Batch Cooking Club
Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Earth of Maria
I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.