My friend Gena Hamshaw, who writes the blog The Full Helping, introduced me to the wonders of cashew cream several years ago. She was visiting for the weekend, and one night, while I prepared our chickpea taco bowls for dinner, she soaked a few cups of cashews in water. Just before serving, she drained them, and then blitzed them in a blender with water, salt, and fresh lemon juice. In seconds, the nuts transformed into a silky smooth, bright white emulsion, which we then drizzled over our bowls. There was neither sour cream nor cheese on the table that evening, and I didn’t miss either, the cashew cream lending all the tang, richness, and creaminess the dairy would have provided. Gena describes cashew cream as a “secret weapon” recipe she wishes she could share with anyone “who’s nervous about giving up dairy,” and as I spooned more of the cashew cream over my chickpeas as I ate, I understood why: nothing about it tasted like a sacrifice. Although I am not vegan, I continue to make cashew cream and other cashew-based dressings because I so enjoy their flavor and texture. Earlier this month I used Gena’s base recipe for cashew cream and adapted it into a ranch dressing by adding garlic, tons of chives, and a small amount of olive oil. Creamy, tangy, and loaded with allium flavor, it tastes astonishingly similar to the real thing, and it is such a treat to have on hand for raw veggies, simple salads, and — dare I say it — to serve alongside pizza. I hope you’ll agree.
Vegan Ranch Dressing, Step by Step
First, gather your ingredients: Place all of the ingredients, except for the chives, in a high-speed blender. I’m using a Vitamix. Blend at high speed for 1 minute. Add the chives and blend for another 10 seconds. Transfer to a storage jar and place in the fridge for at least 2 hours. Remove from the fridge, thin with water if necessary, then use as you please: as a dip for veggies or drizzled all over your favorite greens. 5 from 4 reviews
Notes:
Salt: If you are using Morton Kosher salt or fine sea salt, use 3/4 teaspoon (or the same amount by weight. I have only ever used a high speed blender, which makes an especially creamy dressing without having to soak the cashews. If you do not have a Vitamix or other powerful blender, consider soaking the cashews in water for at least 2 hours before making the dressing.
