Categories
Sauces & Dressings

Vegan Chipotle Ranch Dressing

Sauces & Dressings

Vegan Chipotle Ranch Dressing

This dressing will always be a fan favourite – who doesn’t love dipping anything and everything in a yummy, spicy ranch dressing. This recipe is easy to make and has a few simply ingredients that I know you’ll love!

Vegan Chipotle Ranch Dressing

Ingredients

  • 1 cup raw cashews (soaked in hot water 30 minutes, or overnight in cool water)
  • 2/3 cup unsweetened almond milk
  • 2 tsp lemon juice
  • 1 clove garlic, peeled
  • 1/2 tsp sea salt (plus more to taste)
  • 1 chipotle pepper in adobo sauce*
  • 1/4 tsp onion powder
  • 1 tsp apple cider vinegar
  • 1/2-1 tsp maple syrup (optional//or other sweetener of choice)
  • 1/4 tsp ground chipotle chile
  • 2 Tbsp fresh minced dill

directions

  1. Soak cashews in very hot water for 30 minutes. While cashews are soaking, measure out almond milk and add lemon juice and set aside to curdle (this makes your vegan “buttermilk”)
  2. Drain and rinse cashews, then transfer to a small blender (a blender is preferred over a food processor for achieving a smooth texture) and add almond “buttermilk,” garlic, salt, pepper, onion powder, vinegar, maple syrup (optional), ground chipotle chile, and dill. Blend on high for 1-2 minutes or until very creamy and smooth, stropping to scrape down the sides as needed.
  3. Taste and adjust flavour as needed, adding more salt to taste, ground chipotle or adobo sauce for heat, maple syrup for sweetness, lemon juice or vinegar for acidity, garlic for garlic flavour, or herbs for a more herbal flavour. 
  4. Use immediately at room temperature or refrigerate for 3-4 hours to chill. It will thicken in the refridgerator, so you can add more almond milk or water later on too thin if needed.
  5. Enjoy with vegetables, wraps, salads, pizza or wing dipping sauce. Store leftovers covered in the refrigerator up to 5-7 days.

Did you make this recipe?

Tag @flourishhealth.ca on Instagram and use the hashtag #BloomWithFlourish

Subscribe for New Recipes

Receive the latest recipes, healthy news, and Flourish promotions.

Flourish Blog
Fitness | Beauty | Relationships | Parenthood | Mindfulness | Health | Book Club
LEARN MORE
Recipes
Balanced Breakfast | Lean Lunches | Dinner | Snacks | Kid-Friendly | Drinks & Smoothies | Cocktails | Sweets
START COOKING
Book Club
Enjoy a collection of curated books to help you bloom.
READ MORE

MORE

TREATS

KEEP IN TOUCH

© Flourish Health | All Rights Reserved
Categories
Sauces & Dressings

Vegan Tzatziki

sauces & dressings

Vegan Tzatziki

This tzatziki dip recipe is equally easy as delicious. Made with few ingredients, this is the perfect dip for pita, falafel, veggies and more.

Vegan Tzatziki

Ingredients

  • 1 cup packed grated cucumber (no need to peel)
  • 1.25 cup soft tofu
  • 1 Tbsp olive oil
  • 1 tsp red or white wine vinegar (sub white vinegar if needed)
  • 1/2 tsp salt, or more to taste
  • 1/4 tsp black pepper, optional
  • 2 average-sized cloves garlic
  • 2 Tbsp finely chopped fresh dill

directions

  1. Place the grated cucumber in a fine sieve or colander and add a little pinch of salt, toss to combine. Set aside in the sink or over a bowl.
  2. Add everything else, except for the fresh dill to a blender or use an immersion blender in a suitable container and blend into a smooth, creamy consistency.
  3. Transfer to a serving bowl or storage container and stir in the chopped dill.
  4. Go back to the cucumber and start squeezing and working the water out using your hands. Send a little time here, the more water you can squeeze out the better. You can also transfer it to a dish towel, wrap the towel around it to form a ball and twist and squeeze to get more water out. Keep working on it until you have roughly a ball you can squeeze in one hand, or about 1/3-1/2 cup.
  5. Add the drained cucumber to the tofu mixture and stir to thoroughly combine.
  6. You can serve right away or place in the fridge for an hour or two before serving for more flavour.
  7. Store the sip in a sealed container in the fridge for up to 5 days.

Notes

  • The cucumber can be drained using your hands or by placing it in a dish towel or paper towels and squeezing. The dish towel method is  the most effective-place the grated cucumber in the muddle of a towel, wrap it up tightly squeeze tightly until it’s no longer dripping liquid.
  • The olive oil thickens the tzatziki and makes it creamier but if you need the recipe to be oil-free, it’s okay to leave it out.
  • It will thicken in the fridge and there may be some excess water on top after storing depending on how well you drained the cucumber, just drain it off before serving.

Did you make this recipe?

Tag @flourishhealth.ca on Instagram and use the hashtag #BloomWithFlourish

Subscribe for New Recipes

Receive the latest recipes, healthy news, and Flourish promotions.

Flourish Blog
Fitness | Beauty | Relationships | Parenthood | Mindfulness | Health | Book Club
LEARN MORE
Recipes
Balanced Breakfast | Lean Lunches | Dinner | Snacks | Kid-Friendly | Drinks & Smoothies | Cocktails | Sweets
START COOKING
Book Club
Enjoy a collection of curated books to help you bloom.
READ MORE

MORE

TREATS

KEEP IN TOUCH

© Flourish Health | All Rights Reserved
Categories
Sauces & Dressings

Vegan Spicy Mayo

FLOURISH_LOGOTYPE


Previous
Next

Sauces & Dressings

Vegan Spicy Mayo

This vegan cashew spicy mayo is easy to make and amazing with sushi, fries, burgers, wraps, rice bowls and more. 

This recipe is by Running on Real Food


SHOP INGREDIENTS

Vegan Spicy Mayo

  • Prep Time:
  • 8 hours
  • Cook Time:
  • Total Time:
  • 8 hours
  • Yields:
  • 3/4 cup

Ingredients

  • 1/2 cup raw cashews
  • 5 Tbsp water, plus more as needed to adjust consistency
  • 1 Tbsp lime juice or rice wine vinegar
  • 1/2 tsp sea salt
  • 2 tsp pure maple syrup
  • 2 tsp soy sauce or gluten-free tamari
  • 1 Tbsp + 1 tsp sriracha sauce

directions

  1. Place the cashews in a bowl and cover with water. Soak for at least 8 hours up to overnight. When ready to make the mayo, drain and rinse well.
  2. Add the drained, soaked cashews to a blender with the rest of the ingredients. Start blending on low then slowly increase the speed and blend on high until smooth and creamy. You may need to stop a few times to scrape down the sides.
  3. Transfer the mayo to a container and serve right away or store for up to 1 week in fridge.

Notes

  • Contain no oil or mayo – made with cashews!
  • Vegan and can be gluten free
  • Versatile – use as a dip, spread or sauce

 Soaking: If you’re in a pinch and have a high-speed blender, you can skip the soaking for the smoothest result, I still reccommend soaking at least 4 hours for a high-speed blender and 8 hours for a regular blender. Quick Soak: If you’re short on time you can boil the cashews for 10 minutes rather than soaking.  

Did you make this recipe?

Tag @flourishhealth.ca on Instagram and use the hashtag #BloomWithFlourish


Facebook-f


Instagram

Subscribe for New Recipes

Receive the latest recipes, healthy news, and Flourish promotions.

Flourish BlogFitness | Beauty | Relationships | Parenthood | Mindfulness | Health | Book ClubLEARN MORERecipesBalanced Breakfast | Lean Lunches | Dinner | Snacks | Kid-Friendly | Drinks & Smoothies | Cocktails | SweetsSTART COOKINGBook ClubEnjoy a collection of curated books to help you bloom. READ MORE

MENU

MORE

  • Contact Us
  • Terms & Conditions
  • Shipping Information
  • Return Policy
  • Privacy Policy

TREATS

  • Customer Login
  • Refer-A-Friend
  • Affiliate Program

KEEP IN TOUCH

© Flourish Health | All Rights Reserved

Facebook-f


Instagram

#BloomWithFlourish