There are no words to describe how incredible and insanely delicious this Vegan Ranch Dip is! This dip is creamy, healthy, packed with wonderful fresh herbs, gluten-free, and most of all vegan.
Although I’m not vegan, this dip holds a very special place in my heart. I cut dairy out of my diet over four years ago, and throughout this journey, I’ve read all about using cashews to make creamy sauces, dips, and dressings. If you know me, I’m skeptical of many vegan/dairy-free recipes. Many times they aren’t so great and smell exceptionally weird! Can you relate?
I have an amazing lasagne cheese sauce recipe, but up until recently, that has been my only success with using cashews as a cream sauce. Then, last week I decided to try making a cashew based sauce one more time. I tested a few cashew recipes in the past and they never turned out so great. So, when I wrote out a recipe outline for this vegan ranch dip last week, I was pretty sure it wouldn’t work out.
I added soaked cashews, coconut milk, lemon juice, garlic powder, onion powder, paprika, salt and pepper to my Nutri-Bullet blender cup. I blend the ingredients for one minute. Then, I turned the blender off and the mixture looked clumpy and grainy. Again! I felt that I failed another cashew sauce recipe.
Right then and there, I almost decided that my $75 blender just wasn’t capable of pureeing a mixture to become super smooth and that it was time to purchase an insanely expensive Vitamix.
But then… I thought, “I guess it can’t hurt if I try blending it for another two minutes…Let’s see what happens…”
OMG! I could not believe my eyes! Those two extra minutes in the blender made a world of a difference in the texture and consistency of my ranch dip. It is insane what a few extra minutes of blending can do. For years, I pushed off making cashew creams because I thought my blender wasn’t strong enough. I guess I was totally wrong!
I learned two things from this experience that I hope you’ll keep in mind when you make cashew creams, dressings, or dips in the future:
- Soak the cashews OVERNIGHT (not for 4 hours, OVERNIGHT!)
- Continue to blend until the mixture resembles the real deal food item you’re trying to replicate
Keep in mind, this recipe does have a decent amount of liquid which helps the cashews blend after a couple of minutes. I’m still not sure if an extremely thick cashew cream can be blended in my blender. I’ll for sure try it some time and let you know if it’s a success.
Once the dip was silky-smooth and fully blended, I completed the dip by mixing in dried dill, fresh chives, and fresh parsley. Writing this is making me hungry! It’s 4:38 am and I am very tempted to have a spoon of the dip now. I’m up this late because I’ve got to catch a flight tomorrow to Israel, where I’ll be touring with a group for ten days. I’m so excited, but I’ve got a lot of work to prepare tonight for the week… Hmmmm…..maybe it’s not a good idea to eat at this time… I’m kinda hungry though and it’s almost breakfast time, right?!?!
Let’s get back on track.
I cannot tell you how excited I am to start making more dips and dressings using cashews! The best part of this vegan ranch dip is that you seriously can’t even taste the cashews! Plus, I added thick coconut cream to make the dip even creamier and super-rich; you don’t even taste any coconut! I promise! My coconut-detector mom tasted it (since she likes coconut in moderation, but she’s not its biggest fan) and approved! She couldn’t believe that I added 1/2 cup of coconut milk to the dip! It is totally undetectable!
I’ve already made this Vegan Ranch Dip twice over the past two weeks and have eaten it with all kinds of foods. Whether it’s my favorite cauliflower wings, Pargiyot, chopped vegetables, or even plain on a spoon. It’s simply fabulous and a must try in any house (even if you eat dairy)! It’s that good!
You can get the cauliflower wing recipe HERE.Print
Insanely Delicious Vegan Ranch Dip!
- Prep Time: 15 min + overnight cashew soaking time
- Total Time: 15 min + overnight cashew soaking time
- Yield: About 1 1/4 cups (enough dip for 4-5 people to enjoy)
- 1 cup raw cashews, soaked in water for 4 hours or overnight
- 1/2 cup coconut cream (or other milk of your choice)
- 2 1/2 tablespoon lemon juice (or juice of 2 small lemons)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon paprika
- 1 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 3 tablespoons fresh parsley, chopped
- 3 tablespoons fresh chives, chopped
- 2 teaspoons dried dill
- Soak cashews in 4-6 cups of water overnight. *Store in the fridge and cover the bowl with plastic wrap.
- The next day, combine the cashews, coconut cream, lemon juice, garlic powder, onion powder, paprika, salt, and pepper in a blender.
- Blend for 2-4 minutes until the mixture is creamy and no lumps remain.
- Transfer the dip to a medium size bowl and mix in the parsley, chives, and dill.
- Serve right away or store in the fridge for up to 4-5 day.
*If the dip gets too thick after sitting in the fridge since coconut milk thickens when chilled, mix in a tablespoon of non-dairy milk to thin out the dip.