Vegan BBQ Ranch Dressing With Cashews
This homemade vegan BBQ ranch dressing is easy to make from scratch using raw whole cashews, herbs, spices and a few different sauces. Perfect with vegetables, in salads or as a dip.
Servings: 1 cups
Calories: 789kcal
Equipment
Ingredients
- 1 cup Cashews raw
- 2 cups Water
- 1 tablespoons Dry ranch seasoning
- 1 teaspoon Dijon mustard
- 1 tablespoon Lemon juice
- ½ teaspoon Maple syrup
- 1 teaspoon Vinegar
- ½ tablespoon Tomato paste
- ½ teaspoon Liquid smoke
- ½ teaspoon Ground paprika
- ½ tablespoon Worcestershire sauce
- ¼ teaspoon Ground hot chili
Instructions
- Soak cashews overnight in water, can be left at room temperature.1 cup Cashews, 2 cups Water
- Add strained cashews and ¾ cup of the soaking water into a high speed food processor. Blend until creamy, scraping down the sides in between blends. Store in an airtight container in the fridge for up to a week.1 tablespoons Dry ranch seasoning, 1 teaspoon Dijon mustard, 1 tablespoon Lemon juice, ½ teaspoon Maple syrup, 1 teaspoon Vinegar, ½ tablespoon Tomato paste, ½ teaspoon Liquid smoke, ½ teaspoon Ground paprika, ½ tablespoon Worcestershire sauce, ¼ teaspoon Ground hot chili
Video
Notes
The time stated on this recipe card doesn't factor in soaking time.
Yield is approximately 1½ cups.
All ingredients can be adjusted to suit your taste.
A high-powered food processor works best to make this sauce creamy and less grainy. If you don't have a food processor you can use a high-powered blender however it will be grainier.
I like to blend my dressing on the puree setting and scraping down the sides in between blends. About 5-6 minutes of blending.
Nutrition
Calories: 789kcal | Carbohydrates: 55g | Protein: 24g | Fat: 57g | Saturated Fat: 10g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 31g | Sodium: 1408mg | Potassium: 1064mg | Fiber: 5g | Sugar: 12g | Vitamin A: 774IU | Vitamin C: 9mg | Calcium: 86mg | Iron: 10mg