I feel like I’ve explained my love of condiments in general on here. Have I gone into detail about ranch dressing?
But I’m picky about it. I want it on the thinner side with not a heavy garlick-y taste. “Buttermilk” ranch dressing tends to be my favorite.
And not just on salad… in fact, I tend to prefer vinaigrette dressings on salads. Ranch is reserved for chicken fingers, sandwiches, PIZZA. Pizza crust dipped in ranch is the best.
So naturally I needed to figure out a dairy free alternative. This one has cashews in it and really needs a high powered blender or food processor for best results. I have another ranch that involves buffalo chicken meatballs coming up soon that is nut free.
I love a spicy ranch and cucumber just adds a great taste so I added both here as well. This made a BIG batch that lasted me probably 2 weeks. My favorite salad to use with ranch is romaine, sun-dried tomatoes, tomatoes, bacon or coconut bacon, and this ranch. Maybe some basil and toasted walnuts or almonds if I have that on hand also.
This ranch does not taste dairy free! The mayo and dairy-free buttermilk really do taste the same… the cashews add thickness. The jalapeno adds spice and the cucumber cools everything off. Try with veggies, chicken, salad OR PIZZA.
- 1/4 cup plain unsweetened almond, coconut or cashew milk
- 2 tsp apple cider vinegar
- 1 cup raw cashews, soaked in water overnight
- 1 cup avocado or olive oil based mayo (or vegan mayo if vegan)
- 1 lemon, juiced
- 1 tbs water
- 1/2 large cucumber, chopped (I leave skin on)
- 1 jalapeno, seeds and ribs removed
- 2 tbs fresh basil
- 2 tbs fresh parsley
- 2 tbs fresh chives
- 1 tsp salt
- 1/2 tsp pepper
- Mix the almond/cashew/coconut milk and vinegar. Let sit for ~10 or so minutes while you prep other ingredients. This is the "buttermilk."
- Add all ingredients to a food processor or blender (drain cashews if soaking) and mix until combined well. Store in refrigerator for up to two weeks.
Recipe adapted from She Likes Food