I've had several people ask me to come up with a ranch dressing recipe. Well, today is your lucky day....and guess what, it is oil-free, soy-free AND nut-free! I think most vegan recipes contain soy and/or nuts and I know a lot of people avoid or can't have those, so I wanted to come up with a version that didn't use either.
Most dressing bases are ridiculously high in oil, which is not healthy, no matter what oil it is. The calorie content is sky high and oil is nothing more than straight liquid fat. 1 tablespoon is 14 g of fat and most recipes call for 1/2 cup or more. I like my dressing bases to contain fats/calories from whole foods like nuts or seeds, so my body is processing the whole food, and not just absorbing straight oil. Both my husband and I feel so much better by cutting out excessive oils. It works for us.
Sunflower kernels to the rescue.
This is delicious as a dressing or dipping veggies in, but it is awesome as a potato salad. The consistency of the dressing is perfect for a potato salad. How exciting that this Vegan Ranch Dressing is oil-free, nut-free, soy-free, gluten-free and raw. Most anybody should be able to have this!
This is delicious and will fool anybody...don't even tell them it isn't "real" ranch. It is SO good.
I really hope you love this Vegan Ranch Dressing and Potato Salad! Make this and come leave me feedback below and please star rate it!
- 5 heaping cups chopped red potatoes into ½ inch pieces (740 g, which is about 6 medium potatoes)
- ½ cup sunflower kernels, unsalted (70 g, or cashews (80 g) if you don't need nut-free, cashews will make it creamier)
- 1 cup low fat canned coconut milk or unsweetened almond milk
- 1 ½ tablespoons apple cider vinegar
- ½ tablespoon onion powder
- 1 to 1 ½ teaspoons garlic powder (depending on how strong you like it, I used 1 ½ tsp)
- ¼ teaspoon celery seed (use half if you prefer a milder taste)
- ½ teaspoon dried dill (plus extra for garnish)
- ¼ teaspoon dry mustard spice
- ¾ teaspoon fine sea salt
- This dressing is delicious right away, but I recommend making it the day before you want to eat it, as It will thicken much more overnight in the fridge. It will taste so much like traditional this way. Also, I used 1½ teaspoons of garlic, which tastes a little strong right out of the blender, but I wanted it to stand out against veggies in a dip and in the potato salad. Start with ½ teaspoon and adjust if you like.
- If making it with the sunflower seeds, remember they have a stronger taste than cashews do, so keep that in mind.
- This recipe works well to prepare early in the day or the day before, so everything is chilled well and the dressing has thickened, upon serving. First, roast the potatoes. Preheat an oven to 415 degrees and line a sheet pan with parchment paper, so they don’t stick. Chop the potatoes into about ½ inch pieces. Spread out evenly on the pan and salt generously and bake for 25-30 minutes until very golden brown.
- Meanwhile, prepare the dressing. Add all of the ingredients to a high powered blender, such as a Vitamix, and process until very smooth and creamy on high. If using canned coconut milk, make sure you have shaken the can really well first. Scrape the sides a couple of times and blend again for a good couple of minutes so it gets really smooth and thickens. The dressing will be fairly thin, but will thicken well in the fridge. Pour into a container and chill in the fridge for an hour or two to marinate, so it gets cold and thickens further. The flavor really is best after it chills and marinates (even better overnight!). If you like, chill the potatoes as well. (I chilled both the dressing and potatoes overnight) When ready, remove the dressing and stir well to mix up any water that may have settled. Toss the potatoes with as much dressing as you like. (There will be leftover dressing) Taste and add any extra salt for flavor and garnish with more dill and fresh chopped parsley, if desired. The extra dill and parsley really adds a nice flavor and presentation.