Description
A simple recipe for a creamy, spicy, dairy-free ranch sauce featuring jalapenos.
Ingredients
Scale
- 1 cup raw cashews, soaked in hot water for 30 minutes and drained
- 1/2 cup water
- 2 tablespoons lemon juice
- 1 tablespoon apple cider vinegar
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 cup fresh dill, chopped
- 2 tablespoons fresh chives, chopped
- 1 to 2 jalapenos, seeded and roughly chopped (adjust to heat preference)
- 1 tablespoon olive oil
Instructions
- Place the soaked and drained cashews, water, lemon juice, apple cider vinegar, onion powder, garlic powder, and salt into a high-speed blender.
- Add the chopped jalapenos to the blender.
- Blend on high until the mixture is completely smooth and creamy. Stop and scrape down the sides as needed.
- With the blender running on low, slowly drizzle in the olive oil until incorporated.
- Transfer the sauce to a bowl. Stir in the fresh dill and chives by hand.
- Taste the sauce and adjust salt or jalapeno amount if necessary.
- Cover and chill for at least 30 minutes before serving to allow flavors to meld.
Notes
- For a thinner sauce, add water one tablespoon at a time until you reach your desired consistency.
- If you prefer less heat, remove all seeds and white membranes from the jalapenos.
- This sauce keeps well in an airtight container in the refrigerator for up to five days.
- Prep Time: 15 min
- Cook Time: 0 min
- Category: Condiment
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 2 tablespoons
- Calories: 95
- Sugar: 1
- Sodium: 180
- Fat: 8
- Saturated Fat: 1
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 5
- Fiber: 1
- Protein: 3
- Cholesterol: 0
Keywords: jalapeno ranch, dairy free ranch, vegan ranch, cashew sauce, spicy dressing