Cashew Ranch Recipes

CASHEW FETTUCCINE ALFREDO

Steps:

• Mince the garlic. Chop the cauliflower.
• Make the pasta: Bring a large pot of salted water to a boil. Boil the pasta until it is al dente (start tasting a few minutes before the package recommends: you want it to be tender but still a little firm on the inside). Then drain the pasta and return it to the pot.
• Meanwhile, start the sauce: Heat the olive oil in a large Dutch oven, pot, or saucepan (that has a cover) over medium heat. Add the cauliflower and cashews and saute for 4 minutes until lightly browned. Add the garlic and cook for 1 to 2 minutes until fragrant. Add the vegetable broth, onion powder, black pepper, nutmeg and 1/2 teaspoon kosher salt. Bring to a simmer, then cover and cook 6 to 7 minutes on medium high heat until the cauliflower is tender when pierced with a fork.
• Blend the sauce: Carefully transfer the contents to a blender and add the remaining 1/2 teaspoon kosher salt and 1/4 teaspoon more black pepper. Blend on high until a smooth sauce forms.
• Serve: Pour about 5 cups into 1 pound pasta (1 cup will be left over), or use it to taste. Top with finely chopped parsley and serve immediately.

BEST VEGAN RANCH DRESSING

Steps:

• Place the cashews in a bowl and cover them with water. Soak for at least 1 hour. For preparation in advance, you can soak the cashews overnight, which is even better.
• Drain the cashews. Add the cashews, 3/4 cup water, and 1/2 teaspoon kosher salt to a blender, then blend on high for 1 minute. Stop and scrape, then add additional liquid if necessary to come to a creamy consistency. Blend for several minutes until creamy and smooth.
• Place 3/4 cup of the cashew cream into a medium bowl (a small amount will remain, which you can save for using as a vegan sour cream or mayo). Whisk in the apple cider vinegar, dried dill, garlic powder, onion powder, the remaining 1/4 teaspoon kosher salt, and 1/4 teaspoon black pepper.
• You can serve right away, but we prefer refrigerating for a few hours so the flavors intensify and the texture sets up. Then before serving, mix it with a teaspoon or so of water to come to a drizzleable consistency.

VEGAN CASHEW RANCH DRESSING

Steps:

• If you have a high-powdered blender you can skip straight to step 2. If you have a regular blender, you may want to soften the cashews first to ensure they blend smoothly. To do this add the cashews to a small pot and cover with water. Bring to a boil and cook for about 10 minutes until the cashews are very tender. Drain and rinse with cold water before using.
• Add the cashews to your blender along with 1 cup of water, apple cider vinegar, onion powder, garlic powder, and salt blend until completely smooth, stopping to scrape the sides as needed. Add the parsley, chives, and dill and pulse a few times to incorporate. Store in an air-tight container in the fridge for up to a week. The dressing gets thicker as it cools, and can even be used as a dip.

CREAMY VEGAN CASHEW RANCH

Steps:

• Rinse soaked cashews and blend together with 3/4 cup water. Add more water to thin out depending on desired consistency.
• Stir in remaining ingredients. Taste and adjust salt and pepper.

VEGAN CASHEW RANCH DIP

Steps:

• Place cashews in a pot and cover with water; bring to a boil. Immediately remove from the heat, cover, and let sit for 15 minutes. Drain.
• Combine coconut milk, apple cider vinegar, and lemon juice in a small bowl and set aside to curdle, about 5 minutes.
• Melt 1/4 teaspoon coconut oil in a small pan over medium heat. Add onion and garlic; cook and stir until translucent, 3 to 5 minutes. Transfer to a blender.
• Add cashews, remaining 1/2 teaspoon coconut oil, salt, and pepper to the blender until ultra creamy. Add parsley, chives, and dill and pulse until just broken up; blending too long can turn the dressing green.
• Transfer dip to a mason jar and cover. Place in the refrigerator until chilled, about 2 hours.

VEGAN CASHEW RANCH DIP

Steps:

• Bring a pot of water to a boil; add the cashews and boil for 20 minutes. Drain and rinse with cold water to cool them off.
• While the cashews are boiling, add miso paste, lemon juice, vinegar, and 3 1/2 tablespoons water to a blender cup and set aside.
• Combine mayonnaise, parsley, dill, mushroom powder, garlic powder, onion powder, and pepper in a mixing bowl with a whisk; it will be very thick. Transfer to the refrigerator until cashews are done boiling.
• Once the cashews are boiled and rinsed, add them to the blender cup and blend until very smooth.
• Combine the blended cashew mixture into the mayonnaise mixture and whisk to combine.