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Vegan Ranch Dressing


  • 1/2 cup soaked raw cashews or slightly less raw sunflower kernels
  • 3/4 cup low fat canned coconut milk or soy milk
  • 1 1/2 T apple cider vinegar
  • 1 tsp onion powder
  • 1/2 tsp. garlic powder
  • 1/8 tsp. celery seed
  • 1/2 tsp. dried dill, plus extra for garnish
  • 1/4 tsp. dry mustard spice
  • 3/4 tsp. fine sea salt



Soak cashews or sunflower kernels for 8 hours, then drain. Add all ingredients to a high-powered blender. Start out with just 3/4 cup milk. Be sure you have mixed the coconut milk well beforehand (shake can before opening). Blend on high for a couple of minutes. Add extra milk if you want it thinner. Place in a container and put in the refrigerator for an hour or two to let it marinate and thicken. Flavor improves after chilling.



  • For a nutritional-boost, I add in 1/8 tsp. of the green E3 Total Body Blend and/or cyan-color Blue Majik. I do this almost every time I make this dressing that I use on salads and also as a dip and sandwich spread.
  • I often add in fresh lime or lemon juice.
  • It's also wonderful blending in some avocado, cilantro and/or parsley.
  • For a thinner dressing increase coconut milk to 1 cup.
  • You may substitute the coconut milk with soy milk.
  • For more garlic flavor, increase garlic powder to 1 tsp.
  • For more celery flavor, increase celery seed to 1/4 tsp.


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