Ranch dressing, Caesar dressing & Sweet Vidalia Onion dressing. All dairy-free, vegan and can be made oil-free. Stay until the end for a bonus video which is Vegan Honey Mustard.

They are all so delicious and you'll never again feel like you're missing out on good dressings simply due to being vegan or plant-based.

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Here's the recipes:


RANCH DRESSING:
.5 cup sour cream (vegan, obviously)
2 teaspoons white vinegar
1 teaspoon dried or 1 tablespoon fresh dill
2 teaspoons dried parsley or 1 tablespoon fresh chopped parsley
1 teaspoon onion powder
.5 teaspoon garlic powder
2 teaspoons chives, dried
.5 teaspoon maple syrup
.5 teaspoon salt
Black pepper to taste
Plant milk/water as needed to thin out dressing

Mix all ingredients together except for the plant milk. Add the milk 2 tablespoons at a time until the preferred thickness is achieved. (I use 4 tablespoons for a dip and 5-6 tablespoons for a dressing.)

Refrigerate for 30 minutes before serving. Lasts for 3-5 days in the refrigerator. Makes about 2-3 servings. Doubles nicely.


CAESAR DRESSING:
.5 cup cashews
.5 cup boiling water (for soaking cashews and then discarded)
.5 cup of water (this goes into the dressing)
1 tablespoon olive oil (optional: can replace with more water)
1 garlic clove crushed
2 teaspoons vegan worcestershire
2 teaspoons dijon mustard
1 tablespoon lemon juice
1 teaspoon maple syrup
2 tablespoons nutritional yeast
1 teaspoon dulse (Optional, but recommended)
.5 teaspoon salt

Soak the cashews in boiling water. (If you do not have a high-speed blender, you can soak the cashews longer to get a creamier dressing.) Completely drain and discard cashew water.

Place the cashews, .5 cup water and all of the other ingredients into a blending cup. Blend for 1-3 minutes until the cashews have completely broken down and the dressing is very creamy.

Refrigerate for 30 minutes before serving, if possible. Lasts for 3-5 days in the refrigerator. Makes 2-3 servings. Doubles well.


SWEET VIDALIA ONION DRESSING:
.5 medium sweet onion or 1 small onion
.25 cup cashews
.5 cup boiling water (for soaking cashews)
.25 cup water or plant milk (added into the dressing)
2 teaspoons dijon mustard
1 tablespoon apple cider vinegar
2 teaspoons maple syrup
1 teaspoon onion powder
.5 teaspoon salt

Preheat oven to 425 degrees fahrenheit. Remove the outer skin and quarter the onion. (We'll only need half of the medium onion for the dressing).

Place the onion on a baking sheet using parchment paper, a silicone baking mat or simply oil the pan. Place the onions on the pan. Optional: drizzle some neutral oil on the onions and rub onto the onions. Roast for 30 minutes until the onions begin to brown. (You could cook the onions longer if you want for a deeper onion flavor.)

While the onions cook, soak the cashews in the boiling water for 30 minutes (longer if you do not have a high speed blender). Drain and discard the cashew water.

Once the onions have come out of the oven and cooled down, add them to a blending cup along with the cashews, .25 cup liquid and other ingredients. Blend for 1-3 minutes until the cashews have completely broken down and the sauce is creamy.

Feel free to add more liquid if you would like a thinner dressing.

Makes 2-3 servings. Refrigerate for 30 minutes before serving. Keep refrigerated and use within 3-5 days.


HONEY MUSTARD
This is a very simple recipe. The ingredients are:
Mustard of your choice (I love a spicy brown but most kids would probably like a dijon)
Maple Syrup
Silken Tofu

Measure these in equal parts and blend in a blending cup. I usually use .25 cup of each ingredient and then blend for less than a minute until creamy.

Use within 3-5 days. Keep refrigerated.




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