Today's salad dressing recipe is a crowd-pleaser. Creamy, vibrant, zesty, satisfying and a classic, gone vegan: Vegan Ranch Dressing.

And today I am pairing this dressing with curly kale for a few serving suggestions like a Vegan Ranch BBQ Bowl. Ranch-tossed kale is topped with sticky-sweet tempeh cubes, warm chunks of my favorite cornbread, avocado and sliced peaches too. Video for the dressing too!...

Wrap serving suggestion..

Goodies in a wrap, ranch-tossed kale, spicy hummus, pumpkin seeds, avocado..

Serve your salad in a wrap..

Entree bowl! Kale, cornbread, BBQ tempeh, avocado, summer peaches..

Cornbread is a perfect pairing with ranch-anything!

Vegan Ranch Dressing. This recipe is cashew-based with a tangy accent from plain yogurt and lemon. Loads of spices like pepper, garlic and a hint of smoky paprika. This dressing really satisfied my creamy ranch craving. I poured it over a giant bowl of freshly chopped romaine lettuce. Tossed. And devoured the entire bowl of lettuce - no topping, nothing, just ranch and salad. That is all you really need when it comes to a good ranch! This recipe is dairy-free, vegan. Hope you love it!

To Make the Bowl:

- Toss kale and any other veggies with the ranch dressing. (recipe below)
- Whip up some BBQ Tempeh (recipe here)
- Top with sliced avocado and peaches.
- Top with my favorite cornbread, sliced into cubes or triangles, or even crumbled over top.
- Drizzle additional dressing over top if desired.

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Vegan Ranch Salad Dressing

This creamy, dairy-free ranch is cashew-based and has loads of tangy, peppery flavor. Whip this up in a blender and fall in love with your salad greens all over again!

5 from 1 vote

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Prep: 2

Cook: 5

Total: 7

Servings: 2 cups

Ingredients

2 tablespoon vegan mayo
1 cup raw cashews (no soaking required)
¼ cup plain yogurt, vegan (almond-based recipe used)
1 cup water
¾ teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon freshly ground black pepper (or ¾ teaspoon fine black pepper)
½ teaspoon pink salt
⅛ teaspoon smoky paprika (optional)
2-3 teaspoon fresh lemon juice
⅛ teaspoon lemon zest
1 teaspoon maple or agave syrup (optional)
Optional herbs: fold in 2 tablespoon finely chopped parsley if you want a fresh herb accent

Instructions

Add all ingredients to a blender and blend from low to high until smooth. You really want to blend on high for a good minute to smooth everything out.
Pour the dressing into a salad dressing-worthy container, one with a lid works best - otherwise use plastic wrap to seal. Chill in the fridge for at least twenty minutes before serving. Store in fridge. The salad dressing lasts up to 4-5 days in the fridge. If the dressing thickens too much after a few days, you can add a splash of water or lemon juice to thin things out. Shake well before pouring.

recipe author: Kathy Patalsky

Salad, salad dressing

American

cashews, dairy-free, easy, food, ranch dressing, recipe, salad dressing, vegan

Did you make this?Snap a pic + tag me! @KathyPatalsky