Name: Vegan Cashew-Ranch Dip
Prep time: 10 min
Cook time: 10 min
Yield: 10
Ingredients: Cashews - ¾ cup; Coconut milk - 1 (8.4 ounce) package; Apple cider vinegar - ⅓ cup; Lemon juice - ⅓ cup; Cold-pressed virgin coconut oil, divided - ¾ teaspoon; Minced onion - ¼ cup; Garlic, minced, or more to taste - 2 cloves; Sea salt, or more to taste - ½ teaspoon; Freshly ground black pepper - ¼ teaspoon; Chopped fresh parsley - 1 tablespoon; Chopped fresh chives - 1 teaspoon; Chopped fresh dill - ½ teaspoon

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Vegan Cashew-Ranch Dip

1. Cashews - ¾ cup

2. Coconut milk - 1 (8.4 ounce) package

3. Apple cider vinegar - ⅓ cup

4. Lemon juice - ⅓ cup

5. Cold-pressed virgin coconut oil, divided - ¾ teaspoon

6. Minced onion - ¼ cup

7. Garlic, minced, or more to taste - 2 cloves

8. Sea salt, or more to taste - ½ teaspoon

9. Freshly ground black pepper - ¼ teaspoon

10. Chopped fresh parsley - 1 tablespoon

11. Chopped fresh chives - 1 teaspoon

12. Chopped fresh dill - ½ teaspoon

How to cook deliciously - Vegan Cashew-Ranch Dip

1. Stage

Place cashews in a pot and cover with water; bring to a boil. Immediately remove from the heat, cover, and let sit for 15 minutes. Drain.

2. Stage

Combine coconut milk, apple cider vinegar, and lemon juice in a small bowl and set aside to curdle, about 5 minutes.

3. Stage

Melt 1/4 teaspoon coconut oil in a small pan over medium heat. Add onion and garlic; cook and stir until translucent, 3 to 5 minutes. Transfer to a blender.

4. Stage

Add cashews, remaining 1/2 teaspoon coconut oil, salt, and pepper to the blender until ultra creamy. Add parsley, chives, and dill and pulse until just broken up; blending too long can turn the dressing green.

5. Stage

Transfer dip to a mason jar and cover. Place in the refrigerator until chilled, about 2 hours.