This Dairy Free Ranch Dip is tangy, flavorful and goes wonderful with raw veggies, crackers and in wraps.
I love sour cream but I wanted to create a dairy free version. My local farmers market sells one but at $12 a tub, I wanted to re-create my own homemade version.
I wanted a dairy free ranch dip that had wholesome ingredients and my whole family would enjoy. After several attempts, I came up with a version that was a hit! This recipe is definitely a winner!
I love using this with flax crackers, carrots sticks, or in a wrap. I am in love with this Dairy Free Ranch Dip and I am POSITIVE that you will too! Bon Appetit!
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Dairy Free Ranch Dip
- Yield: 2 cups 1x
Description
Dairy Free Ranch Dip
Ingredients
- 1 1/2 cups whole raw cashews
- 2 cups filtered water
- 1/4 teaspoon Himalayan Salt or Sea Salt
- 3 Tablespoons freshly squeezed lemon juice
- 1/2 teaspoon onion powder
- 1 teaspoon minced onion
- 1 teaspoon Himalayan Salt
- 6 Tablespoons filtered water
- 1 teaspoon dried minced onion
- 1/2 teaspoon dried dill weed
Instructions
- Place first three ingredients in a glass jar or bowl. Cover with a towel and rubber band and allow to sit at room temperature for 6-8 hours. This process will allow cashews to soak up water and become soft.
- Place soaked cashews in a mesh strainer and rinse well with water.
- Add soaked cashews, lemon juice, onion powder, minced onion, salt and filtered water to a food processor. Blend until smooth, about 1-2 minutes.
- Fold in dried minced onion and dill weed. Pour into a sealed container. Chill in the refrigerator for 2 hours before serving. Bon Appetit!
- Category: Appetizer
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