Homemade Vegan Ranch (Allergy-Friendly)

Time: 5 minutes

Serves: 8 2-tablespoons servings

Ingredients:

• 3/4 cup cashews, soaked overnight (to make this recipe nut-free, sub for 1/4 cup hemp heart seeds)
• 1/3 cup unsweetened almond milk or water
• 1 tablespoon lemon juice
• 1 tablespoon apple cider vinegar or wine vinegar
• 1 teaspoon maple syrup or sweetener of choice (agave, pitted dates,
• 3 teaspoon parsley
• 1 teaspoon dill
• 2 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1/4 cup tahini (if you don’t want to use sesame, use hummus or olive oil and ground cumin here)

Directions:

1. Add all the ingredients but the last (tahini, hummus, or olive oil, depending on your preference) to a blender or food processor.
2. Combine, starting and stopping the mixing two to three times to fully incorporate the ingredients.
3. Once everything is blended, stir in tahini or other oil to desired thickness.
4. Use for dips, dressings, etc. This recipe will keep in the fridge for a little over a week if it is stored in an air-tight container.