Cucumber-Dill Ranch (Vegan, No-Oil)

March 10, 2013
Wicked
Recipes

Updated: February 21, 2022

20 minutes
8-10 servings
0.0

For the love of cucumbers! Enjoy this great dressing, dip or sandwich topper and it’s wicked easy to make for entertaining or the handy snack attribute to have around the house.

Ingredients

1 Cup. Raw cashews, soaked for an hour
3 Medium Cucumbers, peeled & rough chopped
5 Garlic cloves, boiled for 3 minutes until soft
1 Tablespoon. Onion Powder
1 Tablespoon. Garlic Powder
2 Tablespoons, Dill (fresh) chopped or 1 Tablespoon dried
2 Lemons, juiced
1 teaspoon nutritional yeast (optional)
1 teaspoon black pepper
¾ Teaspoon celery salt or Kosher salt

Instructions

Soak and then strain Raw Cashews for 1 hour in warm water
Boil garlic cloves to soften (will help remove the sharp bitterness)
In high-speed blender add all ingredients except for the fresh dill (add dried if using dried). Note we used a vita-mix with a damper to help endure even mixing and ultimate smoothness
Blend for a couple of minutes until wicked smooth.
Stir in fresh dill
Transfer to a serving container
It will thicken further with a little chill time