In my recent quest to make wfpb acceptable taquitos, I created this ranch dressing recipe – the spices combination come from wellness mama, but she didn’t have a dairy free option for the dressing part of it. So here’s mine. It’s not Hidden Valley, but it is plant based & still tastes great too.
1/4 c. dried parsley
1/2 t. ground black pepper
1 T. dill weed
1 T. garlic powder
1/2 t. basil
Mix in food processor & store in airtight container.
1 c. raw cashews (drained if soaked for 2-4 hours if you don’t have a high powered blender)
1/2 c. silken tofu
3 T. coconut milk
2 T. lemon juice
salt to taste
1/2 – 1 c. water
In a high powered blender, blend ingredients until a smooth dressing like consistency is reached – add water slowly as needed until desired viscosity is reached.
Add 1 Tablespoon +/- of the spice mixtures, then season to taste with salt & additional ground black pepper if needed.
Source Recipe: http://triedandtruefavoriterecipes.blogspot.com