Creamy Vegan Ranch Dip: Detox recipe 19 of 21May 11, 2012
Welcome to 21 Days of Detoxing with clean, whole, real food – boy do I have some good stuff in store for you! From now until May 13th you can find a new recipe here each day. You can wait until the next time I run this program live, or get yourself the DIY version available here.
19 days in and our detox group is going strong. You know, it’s all about giving our bodies a chance to “breathe” – to lighten the toxic load and catch up with the detoxifying work that happens naturally. But it’s also about learning new skills and creating healthy habits that will last long beyond these 21 days. I think that’s the most important part.
Speaking of learning something new – let’s talk about nuts. They sit in a bowl at parties. They get chopped up and added to brownies.
It was a real eye-opener when I learned how many interesting other ways nuts can be used. I’ve made vegan “meatloaf” with mushrooms and nuts. Last year’s detox group enjoyed vegan cheese made from nuts. But ranch dip? This one was new to me! I’m so, so glad I begged another recipe from Sara at DStreetWellness.com because this is a keeper, my friends.
Whether you’re vegan or not, this is a great example of a food that many of us would buy at the store when it’s really quite easy to make yourself. And when you buy it at the store, the ingredients will be something a little less desirable…genetically modified soybean oil, MSG, and plenty of sugar. Here’s what the Hidden Valley Ranch ingredient label says:
Soybean oil, water, egg yolk, sugar, salt, cultured nonfat buttermilk, natural flavors (soy), spices, dried garlic, dried onion, vinegar, phosphoric acid, xanthan gum, modified food starch, monosodium glutamate (MSG), artificial flavors, disodium phosphate, sorbic acid…
Let’s go with this recipe instead, shall we? It’s perfect for summer parties and I dare say a dairy-free dip will hold up better in the heat!
Creamy Vegan Ranch Dip
Sara says: This recipe can be seasoned to taste. The spices below taste the most like ranch to us, but some people may like more garlic, or some may like more dill. You can even add basil or cilantro to change up the flavor. This dip is always a hit at parties and pot lucks. The dried herbs make this an easy dip/dressing to make, but you can certainly use fresh herbs if you have them handy!
1 cup cashews
1 1/2 cups almond milk
1 1/2 Tbl. apple cider vinegar
1/2 Tbl. garlic powder
3/4 Tbl. onion powder
1/2 Tbl. dried dill weed
1 Tbl. dried parsley
3/4 tsp. sea salt
1/2 tsp. black pepper
Optional: 1 tsp. honey
Soak cashews in water for at least 4 hours (or overnight).
Drain cashews and combine all ingredients into blender. Blend until smooth and refrigerate. The flavor will get stronger the longer it sits. Add more milk if you want a thinner consistency to pour over a salad. .
Makes about 1 1/2 cups of dip.
Question: Got any cool recipes using nuts in a unique way?