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.
- Preparation:
- Cooking:
- Total:
- Serves: 1 person
Ingredients
- 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
Instructions
Step 1
Bring 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 2
While the cashews are boiling, add miso paste, lemon juice, vinegar, and 3 1/2 tablespoons water to a blender cup and set aside.Step 3
Combine 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 4
Once the cashews are boiled and rinsed, add them to the blender cup and blend until very smooth.Step 5
Combine the blended cashew mixture into the mayonnaise mixture and whisk to combine.