After posting my Low-Fat Creamy Italian Dressing recipe, several of you have asked for a nut-free, vegan salad dressing recipe.
Most vegan salad dressings are made from cashews (a very healthy and slimming option unless you’re allergic to nuts), silken tofu, or Vegenaise. Vegenaise was out because I didn’t want the vinegar or the heavy load of oil. I’ve tried a few recipes made from tofu and they’re pretty good, but I was thinking a soy-free dressing may come in handy for those who have a soy allergy.
So here it is – a nut-free, soy-free vegan ranch dressing. This healthy salad dressing is also free of high fructose corn syrup, preservatives, and monosodium glutamate (ingredients found in store-bought dressing).
- 2/3 cups raw sunflower seeds
- 1/3 cup lemon juice
- 2/3 cup water
- 1/2 cup non-dairy milk (I like almond milk, but if you want this to be nut-free, use another non-dairy milk.)
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon raw sugar (such as turbinado sugar)
- 1 teaspoon granulated onion
- 1/4 teaspoon granulated garlic
- 1 tablespoon dried parsley
- 1 tablespoon dried dill weed
- 1 teaspoon dried chives
- 1 teaspoon dried minced onion
- Place all ingredients except parsley, dill, chives, and dried minced onion in blender. Blend until very smooth and creamy.
- Scrape down sides of blender, replace lid, and blend again. A heavy-duty blender works best to get the sunflower seeds smooth and creamy. Other blenders tend to leave a little bit of graininess in the dressing.
- Add remaining ingredients and pulse just until mixed.
- Chill before serving. (This will thicken slightly in the frig.) Keeps in the frig for about 5 days.
This healthy, vegan ranch dressing is an excellent source of vitamin E, thiamin, niacin, and folate and makes a fabulous dip for veggies or a super dressing for a green salad or a great substitute for regular, fattening ranch dressing to use with anything you normally eat with ranch.
Looking for the Low-Fat Creamy Italian Dressing recipe? It’s right here: