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Vegan Dilly Ranch

Regina Excell

"An easy and yummy vegan ranch! Will keep in the refrigerator for up to 5 days."
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1 h 5 m servings 53 cals
Original recipe yields 12 servings (1 1/2 cups)

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  • Prep

  • Ready In

  1. Combine cashew milk, cashews, lemon juice, chia seeds, onion powder, salt, and granulated garlic in a blender. Blend on high speed until smooth. Add dried onion, dill, and parsley; pulse a few times more.
  2. Refrigerate until well chilled, at least 1 hour.


  • Cook's Note:
  • Feel free to substitute any kind of non-dairy milk for the cashew milk.

Nutrition Facts

Per Serving: 53 calories; 4.6 g fat; 2.8 g carbohydrates; 0.7 g protein; 0 mg cholesterol; 143 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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This was good. It is a little expensive to make but good. I did think it needed more salt than the recipe called for. I ended up adding some paprika after tasting it but it didn't end up needin...