Pranch Dip (PE)
15 Min
DF
GF
V

Pranch Dip (PE)

This is our spin on a plant-exclusive ranch dip, enjoy!
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Cook Time

15 Minutes

Serves

8

Step 1
Chop the herbs finely and set aside, should measure to roughly 2 tablespoons.
Step 2
In a medium frying pan, heat the olive oil and pop the cumin seeds. Within seconds add the minced onions and cook on medium high heat for 2 to 3 minutes, stirring frequently.
Step 3
Then add the minced garlic and turn the heat off. Let the garlic sit in the olive oil for 4 to 5 minutes.
Step 4
Next add the cashew puree, herbs, maple syrup, salt, and chile and stir to mix.
Step 5
Add lemon juice to taste and stir to mix. Refrigerate until ready to enjoy.
1 cup fresh loose herbs such as cilantro, basil, rosemary, dill, etc.
1/2 cup olive oil
1/2 teaspoon cumin seeds
2 tablespoons minced onions
1 teaspoon minced garlic
1 to 2 serrano chile, finely minced (optional)
2 cups cashew purée (see note)
1 tablespoon maple syrup
2 teaspoons sea salt
1 teaspoon freshly ground black pepper
Juice of one lemon (optional)

Notes & Variations

  • To make cashew purée, soak one cup of cashews in two cups of water overnight at room temperature. The next day, purée them, adding 2 to 3 more tablespoons of water if needed. Add the entire cashew purée to the recipe above.
  • Purée the entire dip for a pourable dressing, adding 3 to 4 tablespoons of water if needed.
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15 Min
DF
GF
V

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