Jalapeños and ranch? Say less and get ready to impress your taste buds. You may just bid adieu to that hidden valley over yonder (wink wink) and embrace a much healthier, homemade ranch dressing with a kick. You don’t have to give up the creamy texture of dairy and oil-based salad dressings or dips! This dressing is oil-free and dairy-free, and it all starts with cashews.
You begin by soaking raw cashews in water for about 20 minutes. This step helps soften the cashews, which makes them easier to blend, and that contributes to a creamier, more luxurious dressing. If you happen to have some roasted cashews on hand, go ahead and use those, but you will need to soak them a little longer than 20 minutes. Using raw cashews also helps you cut down on the salt content, as most roasted cashews typically contain salt. You can, however, rinse salted cashews well to help remove the excess salt.
Enough about cashews, it’s time for the star of the show: jalapeños! Pickled jalapeños add a beautifully acidic and briny flavor to this vegan ranch dressing. Some people prefer the tamed pickled jalapeños because they don’t enjoy spice. You can choose whichever variety of pickled jalapeños you enjoy and add them to your dressing. Finally, make sure to use a high-speed blender, such as a Vitamix, or a food processor to thoroughly blend the ingredients. You don’t want cashew chunks in your dressing. You want a smooth consistency the drizzles beautifully over salads. If you prefer a thicker ranch as a dip, you can add a little less liquid!
- Prep Time:10m
- Total Time:10m
- Serves: 10 servings
- Category: Dips & Spreads, Salads & Dressings, Vegan, Vegetarian, Gluten-Free
Ingredients
- 3/4 c raw cashews
- 3/4 c unsweetened almond milk
- 10 slices pickled jalapeños
- 2 tbsp. freshly squeezed lime juice
- 1 tbsp. white vinegar
- 1 clove garlic, minced
- 1 tsp. sea salt
- 1 1/2 tsp. onion powder
- 1 1/2 tsp. dried cilantro
Instructions
- Soak the raw cashews for about 20 minutes in water and then drain the soaking water before adding the cashews to the blender.
- Add the rest of the ingredients (except the dried cilantro) to the blender and blend until smooth. This may take one to two minutes.
- Taste and adjust seasonings as needed, and make sure to see if the texture is to your liking. Add the dried cilantro and blend slowly for 10 seconds or so.
- Store the dressing in an airtight container in the fridge and consume within one week. Make sure to shake well before use.
