Description
Jumping on the pickle craze with the best of them, this Dill Pickle Cashew Ranch Dressing is a super creamy, yet healthy vegan dressing that tastes just like classic ranch. Packed with fibre and nutrients, and endlessly versatile, you’ll want to drizzle it over everything green you get your hands on!
Ingredients
- 1 cup cashews, soaked in hot water for 10min
- 2 tbsp fresh dill or 1 tsp dried
- 2 tbsp fresh Parsley or 1/2 tsp dried
- 2 tbsp fresh chives or 1 tsp dried
- 1 tsp onion powder
- 2 cloves garlic
- 4 tbsp pickle juice
- 2 tbsp lemon juice
- 2 tsp liquid aminos or Tamari or soy sauce
- 1 cup water
- 2 tsp raisins, optional, for a bit of sweetness
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/2-1 cup dill pickles, chopped into small pieces (add after mixing)
Instructions
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Soak the cashews in hot water for 10 minutes (or in cold water overnight). Drain well.
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Add the soaked cashews to a high-speed blender.
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Roughly tear the herbs and add them to the blender. If you prefer a dressing with visible herb flecks instead of a smooth green sauce, chop the herbs and stir them in after blending.
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Add all remaining ingredients except for the chopped pickles. Blend on high for about 1 minute, or until the dressing is very smooth and creamy.
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Taste the dressing and adjust the flavor as needed. Add more salt, pickle juice, liquid aminos, or a small amount of sweetener (raisin or sugar) to balance it to your liking.
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Stir in the chopped dill pickles by hand.
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Use immediately or chill before serving. The dressing thickens as it sits, so you can add a bit of water to thin it out if needed. Store in the fridge for up to 5 days.
Notes
This dressing will keep in a lidded jar for at least 4 days. Even a week should be just fine.
Tips:
This dressing gets thicker while the cashews soak up more of the liquid. If you prefer a more pourable consistency thin it with some water or maybe lemon juice. Have a taste and add a bit of salt if you feel it needs it.
Depending on the blender you use you’ll need to adjust both the amount and the layering of your ingredients.
For the Nutribullet or smaller blenders whose blades are in a lid that is screwed on then turned over, use the amount in the recipe and layer: Cashews, spices, water.
For the Vitamix or similarly large blender double the amount )you can simply freeze half for later use) any layer: Water, spices, cashews.
I tried making a smaller portion with the Vitamix, but it wouldn’t properly “grip” the nuts, but rather throw everything around until most ended up on the blender walls instead of being pulled into the vortex.
- Prep Time: 5 minutes
- Category: Salad, dressing, dip
- Method: Blender
- Cuisine: American
