Vegan Copycat Hidden Valley Ranch Dressing

• Produce

  • 1 small clove Garlic
  • 1/2 tsp Onion powder
  • 1/4 tsp Parsley flakes

• Baking & Spices

  • 1/8 tsp Black pepper, ground
  • 3/4 tsp Salt

• Oils & Vinegars

  • 1 1/3 tbsp Distilled vinegar, white

• Nuts & Seeds

  • 3/4 cup Cashews

• Other

  • ¾ cup Whole Foods brand unsweetened plain almond milk OR water plus a few extra cashews (see note; more milk/water if needed to thin

Found on veggie-quest.com

Ingredients

• ¾ c cashews
• ¾ cup Whole Foods brand unsweetened plain almond milk OR water plus a few extra cashews (see note); more milk/water if needed to thin
• 1 Tbsp + 1 tsp white (distilled) vinegar
• ½ tsp onion powder
• 1 small clove garlic
• ¾ tsp salt
• ¼ tsp parsley flakes
• ⅛ tsp ground black pepper

Directions

• Blend all ingredients except parsley and pepper in a high-powered blender until smooth.
• Add parsley and pepper and whiz briefly--just enough to stir them in.
• Refrigerate for 1-2 hours or overnight, as the dressing will thicken dramatically. (Although Im not good at waiting, so I often use it straightaway!)

Nutrition