This recipe is inspired by one in Isa Chandra Moskowitz’s cookbook Appetite for Reduction. The original recipe uses Veganaise, which deosn’t exist in my kitchen. I subbed in some cashews and made a few other tweaks to make it SOS free.
Creamy Ranch-Style Dressing
12 ounces silken tofu
1/4 cup cashews
1 cube Rapunzel no-salt boullion
1 tsp garlic powder
1 tsp onion granules
2 TBSP apple cider vinegar
1 tsp honey or agave nectar (optional)
pinch of black pepper
1/4 cup fresh dill
Blend the tofu and cashews in a high-powered blender until smooth and creamy. (If you have a regular blender, try soaking the cashews in water overnight before making this.) Add the boullion, garlic, onion, ACV, honey and pepper and blend to combine. Add the dill and pulse until incorporated.
Serve with veggies for dipping or over a salad.
Photo by jamailac