Eggless Carrot Ranch Dressing is Vegan, Gluten-free, and Oil-Free.
I am excited to share a refreshingly simple and unique recipe you cannot find anywhere. It is Eggless carrot ranch dressing with a full serving of carrots! What's so exciting about the ranch, you may think. But before you go down that thought, let me just remind you that store-bought versions of ranch not only add tons of calories, they are made from buttermilk and on some occasions they also have eggs. That's just not healthy for you or for the planet!
Most of my friends were brought up eating bottled salad dressing. It's just one of those convenience foods that we buy without putting much thought into it. So, when they decide to go vegan, they often find it difficult to find an able replacement for a ranch. Not anymore. Here's a healthier AND cheaper version.
Typically, ranch dressing is a combination of buttermilk, garlic, onion, mustard, herbs, and spices. Today, I am sharing a creamy version of a vegan ranch with steamed carrots and cashews. Not to mention, there is a mixture of spices and nutritional yeast that make it taste heavenly.
Almond milk and cashews take the place of buttermilk and they taste even better than any store-bought version. Notice that I mentioned steamed carrots and not raw carrots. Raw carrots do not give the texture you would expect in ranch dressing.
If you are familiar with ranch, you know that the uses for ranch are just endless. Use them on sandwiches, salads, and even tortillas. I am going to share another exciting recipe with my eggless ranch dressing with carrots. So, you have got to try this recipe today to have it handy for the next recipe 😉
📖 Recipe
Eggless Carrot Ranch Dressing
Process Shot
Check above for step-by-step pictures (most of my recipes include pictures)
Ingredients
- 2 carrots steamed
- ½ cup cashews soaked
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Pinch of Sea salt
- 1 teaspoon nutritional yeast
- ¼ teaspoon turmeric
- ½ teaspoon mustard - optional
- ½ teaspoon apple cider vinegar
- ½ cup Almond milk
- ¼ teaspoon black pepper powder
Instructions
- Soak the cashews overnight or for 6 hours.
- Peel, wash and chop the carrots.
- Place them in a steamer and steam until they are tender.
- Drain all water from soaked cashews and blend them to a smooth and creamy consistency with the other ingredients: Nutritional yeast, Garlic powder, Salt, Turmeric, Mustard (Optional), Onion Powder, Apple Cider Vinegar, Almond Milk and Black pepper.
YOUR OWN NOTES
Nutritional information is an estimation only.
That's it! Eggless Carrot Ranch Dressing is ready!
Check my other dairy alternatives:
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Dee says
Hi
This recipe looks sooo yummy ...
how long would it last in the fridge
Thank u
Uma Raghupathi says
Hi, this will long last for 2 to 3 weeks in refrigerator. Thank you!
Rebecca @ Strength and Sunshine says
That sounds delicious enough to just eat by the spoonful!
Dreena Burton says
I love carrots in my salad dressing, I'm already loving this ranch!
Jen says
Anything with cashews in it is a winner for me! I love the addition of carrots. Yumm. I always love finding new vegan sauces. Thanks for this recipe.
Uma Raghupathi says
Same here 🙂 Thank you!
Stephanie says
Wow this looks so good! I feel like this would go perfect with buffalo cauliflower wings.
Uma Raghupathi says
Thank you Stephanie! That sounds interesting. I will try that:)
Nicole | What She Ate says
The addition of steamed carrots is brilliant. I would have a hard time not eating this by the spoonful! 🙂