Vegan Ranch Dressing: dairy, egg, nut, allergy-free
User Reviews
5
-
Servings
8
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Calories
170 kcal
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Course
Condiments, Others
Vegan Ranch Dressing: dairy, egg, nut, allergy-free
Description
The Vegan Ranch Dressing replaces traditional dairy and egg-based ranch with hemp heart seeds combined with water, garlic and onion powders, dried mustard, salt, vinegar, and avocado or mild oil. The ingredients blend into a creamy base, with dried parsley and dill pulses added for herbaceous notes familiar in ranch dressings. Optionally, a Medjool date adds subtle sweetness, balancing the tanginess.
The dressing texture can be adjusted by adding a small amount of water for a thinner consistency suitable for salads or used as-is for dips and spreads. This dairy- and nut-free version offers an alternative for those with allergies or dietary restrictions without sacrificing the characteristic flavors of ranch.
Use it as a dip for vegetables or chips, or drizzle over salads that pair well with ranch-style dressings. Refrigerate after blending to maintain freshness.
For low-carb diets, omit the date and consider low-carb sweeteners like stevia. Adding sweeteners after blending and tasting prevents overblending that can affect oil and herb texture. The dressing's color varies depending on the choice of oil and presence of date, so it won't be pure white.
Ingredients
- 1/4 cup hemp heart seeds raw
- 1/3 cup water
- 1 teaspoon garlic powder
- 1/2 teaspoon mustard seed dried ground
- 3/4 teaspoon salt
- 2 teaspoons onion powder
- 1 tablespoon wine vinegar (or apple cider vinegar)
- 1 Medjool date (optional - see Recipe Notes)
- 1/2 cup avocado oil (any low-flavor oil, especially refined olive oil, works, except refined coconut)
- 1 tablespoon parsley dried
- 1 teaspoon dill dried
Instructions
- Blend together the hemp seeds, water, garlic powder, onion powder, dried mustard, salt, vinegar, and date if using until smooth. A regular blender might take about 3 minutes. A high speed blender will be super fast.
- Once everything is blended, add in about 1 tablespoon of the oil. Stir it in with a spoon, and then turn the blender back on and drizzle in the rest.
- Add the parsley and dill and pulse a few times to combine. I like to make the herbs kind of small so that the uneven white of the hemp will be less apparent.
- Use the vegan ranch dressing as is for dips, or you can thin out with a touch of filtered water to desired consistency for a salad dressing.
- Store in the fridge.
Notes
- For a low-carb alternative, omit the date and use a low-carb sweetener such as stevia to taste.
- Add sweeteners after blending and tasting to avoid overprocessing the oil and herbs.
- Adjust water amount if adding date to maintain smooth consistency.
- Color varies based on oil choice and whether date is used; expect an off-white, not pure white dressing.
- Store refrigerated and stir before use if separation occurs.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 170 kcal
% Daily Value*
| Calories | 170kcal | 9% |
| Carbohydrates | 4g | 1% |
| Protein | 3g | 6% |
| Fat | 17g | 26% |
| Saturated Fat | 2g | 10% |
| Sodium | 221mg | 9% |
| Potassium | 37mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 40IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 18mg | 2% |
| Iron | 1mg | 6% |
| Net Carbohydrates | 3g |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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