Ranch Dip & Dressing
Creamy, tangy, herby. Thick for dipping, thin for dressing — adjust with extra liquid.
5 minutesServes About 2 cups
Ingredients
- 1 can white beans, drained and rinsed
- ¼ cup raw cashews
- ½ cup plain, unsweetened soy milk
- 1½ Tbsp white vinegar
- ½ tsp salt
- ½ tsp garlic powder
- ¼ tsp onion powder
- ⅛ tsp dried dill
Instructions
- 1
Add everything to a high-speed blender.
- 2
Blend until completely smooth, scraping down the sides as needed.
- 3
Pour into a jar with a tight-fitting lid.
Notes & tips
- Keeps 5–7 days in the fridge.
- Too thick? Thin with a splash of water or soy milk until it pours like dressing.
- Use as a dip for raw veggies, dressing for any salad, or drizzle over baked potatoes.