Vegan Cashew Ranch Dip
Awesome cashew ranch dip. Can be used right away, but is better after sitting in the fridge overnight. Use within a few days.
- Serves: 1 person
- ¼cup raw cashews
- 1tablespoon white miso paste
- ¾teaspoon lemon juice
- ¾teaspoon white vinegar
- ¼cup water
- 7tablespoons vegan mayonnaise
- ½teaspoon dried parsley
- ½teaspoon dried dill weed
- ¼teaspoon dried mushroom powder
- ¼teaspoon garlic powder
- ¼teaspoon onion powder
- 1pinch ground black pepper
Step 1Bring a pot of water to a boil; add the cashews and boil for 20 minutes. Drain and rinse with cold water to cool them off.
Step 2While the cashews are boiling, add miso paste, lemon juice, vinegar, and 3 1/2 tablespoons water to a blender cup and set aside.
Step 3Combine mayonnaise, parsley, dill, mushroom powder, garlic powder, onion powder, and pepper in a mixing bowl with a whisk; it will be very thick. Transfer to the refrigerator until cashews are done boiling.
Step 4Once the cashews are boiled and rinsed, add them to the blender cup and blend until very smooth.
Step 5Combine the blended cashew mixture into the mayonnaise mixture and whisk to combine.