Dilly "Ranch" Dressing

Publish date:
Updated on

Makes 1 1/2 cups (about 24 1-Tbs. servings)

Breathe new life into pasta salads, vegan "tuna" or "egg" salads, or any sandwich, with this easy, versatile vegan spread. Use instead of mayo, salad dressings, or dipping sauces.

1 cup cashew butter
1/2 cup water
1/4 cup apple cider vinegar
2 tsp. honey
1 small garlic clove, minced
1 Tbs. dried dill weed


Combine all ingredients in a food processor or blender, and purée until very creamy. Refrigerate in glass jar for up to one week.

per serving: 70cal; 2g pro; 5g total fat (1g sat fat); 4g carb; 0mg chol; 45mg sod; 0g fiber; 1g sugars

From article: Meatless Midday Meals

Healthy Buzz



Roasted Tomatillo Salsa

Once you start, you won't want to stop eating this fresh, light dip, especially when paired with organic tortilla chips! But it also tastes great spooned over grilled fish or chicken, or as a burger condiment.