Dairy-free Ranch Dressing

Are you craving creamy ranch dressing but don’t want the dairy or the other artificial ingredients that the big Kraft bottle contains? Well, if so, I have good news for you: you can make it from scratch at home and it’s delicious. My vegan dairy-free ranch dressing recipe is creamy, flavorful and perfect for salads or even dipping pizza.

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This ranch dressing recipe is so simple, easy, tasty and delicious; you won’t even miss the dairy. I promise. It’s full of healthy, superfoods and the perfect amount of salty savory sour pizazz. You can’t go wrong.

VeganRanchDressing

Dairy-free Ranch Dressing

Yields approx 1 ⅓ cups

ranchdressing2

INGREDIENTS

● 1/2 cup nonfat plain yogurt (i.e. Kite Hill)

● 1/2 cup vegan mayo

● 1/4 cup non-dairy milk

● 2 teaspoons white vinegar

● 2 tablespoons olive oil

● 1 clove garlic

● 1 teaspoon salt

● 1 teaspoon dill (see notes)

● 1 handful fresh parsley leaves (about . cup)

● 1 handful chives (about . cup)

● 1 white pepper (see notes)

DIRECTIONS

1. Place all INGREDIENTS into a high speed blender and blend on medium for about 20 seconds.

Then high for a quick 5 seconds. Everything should be blended evenly and thoroughly.

2. Enjoy!

Roasted Red Bell Pepper Cashew "Cheese" Dip

Move over Velveeta we've gotta a healthier version of your cheese dip; just in time for Super Bowl. This dip is so addicting, you might need to double the recipe if you're having company. 

Roasted Red Bell Pepper Cashew Cheese Dip is my new favorite appetizer. Not only is it inexpensive and easy to make, it also tastes like cheese dip. No saturated animal fats or fake ingredients. Its smokey roasted flavors make it unique and delicious. 

roasted red pepper cheese dip | dairy-free vegan | #purekitchen #puremamas
roasted red bell pepper cashew "cheese" dip | you'll never know there's not cheese! #purektichen #purekitchenblog

This roasted red bell pepper cheese sauce is not only good as a dip it can also be used as a cheese in lasagna or as a cream sauce for spaghetti. The recipe calls for only a few ingredients. At my house this is a staple sauce but I play around with the flavors to mix things up a bit. 

Smokey Roasted Red Bell Pepper Cashew Cheese Dip. Wow that's a mouthful! Nobody will every know it's dairy-free | vegan gf | #puremamas #purekitchen

Have you ever made a cashew cheese sauce before? If not then start here - all it takes is a few healthy ingredients and a quick blend in the blender and voila...you're all set. Impress (or trick, rather) your friends at your next Superbowl party! 

Roasted Red Bell Pepper Cashew Cheese Dip | vegan gf dairy-free | #puremamas #purekitchen

Roasted Red Bell Pepper "Cheese" Dip

yields 10 ounces

INGREDIENTS

  • 1 1/2 cups raw cashews
  • 1 roasted red bell pepper 
  • 1 lemon, juiced
  • 1/4 cup water
  • 1/4 - 1/2 tsp sea salt (adjust to taste)
  • 1 Tbsp nutritional yeast
  • 1 squirt hot sauce like sriracha or dried chili peppers
  • 1/4 tsp liquid smoke 

DIRECTIONS

  1. In a high speed blender add all of the ingredients. Blend until super duper creamy. 
  2. If you don't not have a high speed blender like a Vitamix, you will have to soak the cashews for at least an hour before making the cheese dip. 
Roasted Red Bell Pepper Cashew Cheese Dip | dairy free vegan | #puremamas

Simple Homemade Sour Cream

A perfect vegan sour cream is super creamy, and mild in flavor, not too salty or spicy. Most often at home I just blend up a store bought vegan sour cream (which are never very good if you ask me) with cashews, lemon and some nutritional yeast. That's been my go-to for quick easy vegan sour cream.  

But this time I wanted to create a sour cream at home that doesn't require any store bought brands (which often expensive, contain emulsifiers and other ingredients). 

sour cream | vegan homemade recipe | #purekitchen

This sour cream recipe is really easy to whip up any time you're making tacos, burritos or even lasagna. Yes, I said lasagna; you can use this to make a lasagna or pasta sauce more creamy and almost cheesy in flavor. So keep this recipe someplace handy or better yet make it a few times and just memorize the quantities. 

Once you quit dairy you won't even miss it with substitutes like this. Try my Basic Vegan Parmesan Cheese Recipe and my Homemade Macademia Nut Ricotta recipe as well. 

vegan sour cream | simple recipe | #plantbased #purekitchen

Yields approx 3 cups

INGREDIENTS

  • 1⁄2 cups raw cashews, soaked for at least an hour

  • 1⁄2 cup firm or soft tofu

  • 1 Tbsp vegan mayo

  • 1⁄3 cup fresh water

  • 2 Tbsp fresh lemon juice

  • 1 Tbsp apple cider vinegar

  • 1/2 teaspoon fine sea salt (or less)

    DIRECTIONS

  1. Place cashews in a bowl and cover with water. Soak overnight or for 8 hours if you have the time. Or 1-3 hours if you don’t have time.

  2. Drain water from soaked cashew bowl. Place in a high-speed blender with tofu. 

  3. Add the mayo, water, lemon, vinegar, and salt. Blend on high until super smooth. You might have to stop to scrape down the blender now and then or add a touch more water to get it going.

  4. Transfer mixture into a small, air-tight container and chill in the fridge. The cream will thicken up as it chills. The cream will keep in the fridge for about 1 week.

  5. Tips: You can also freeze it for up to 1 month. You can even it in silicone ice trays. Once solid, transfer the cups into a freezer-safe zip bag for easy grab and go portions.