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.

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Pomegranate

Pomegranates contain two plant compounds with powerful medicinal properties; punicalagins which are extremely potent antioxidants found in the juice and punicic acid which contains a main fatty acid that can help protect against several steps in the heart disease process. They have shown to reduce inflammatory activity in the digestive tract, and they can block enzymes that are known to damage joints in people with osteoarthritis. The anti-bacterial and anti-fungal effects may also be protective against infections and inflammation in your mouth including, gingivitis, periodontitis, and denture stomatitis.

Winter Squash

Apples

Beets

Winter Squash

Winter squash has been shown to help steady the release of sugar inside of our digestive tract after being eaten, and to lessen our overall glycemic response to meals. The vivid orange flesh of many winter squash varieties is due to their amazing concentration of carotenoids. Among these carotenoids are beta-carotene, alpha-carotene, and other carotenoids that can be converted into active forms of vitamin A and shown to have an abundant amount of antioxidant properties. Winter squash is also a great source of vitamin C, a healthy source of fibre and contain polysaccharides that help regulate and control blood sugar.

Apples

Beets

Carrots

Apples

Apples are a rich source of manganese, copper, vitamins A, E, B1, B2, and B6 along with polyphenols. To get the most out of your apple, leave the skin on – it contains half of the fiber and many of the polyphenols. They have been linked to a lower risk of heart disease because the contain soluble fiber – the kind that can help lower your blood cholesterol levels. Apples also contain pectin, a type of fiber that acts as a prebiotic, which means it feeds the good bacteria in your gut and helps the good bacteria turn into other helpful compounds that circulate back through the body.

Cauliflower

Cauliflower is high in fiber, which is important because it feeds the healthy bacteria in your gut that help reduce inflammation and promote digestive health. Consuming enough fiber may help prevent digestive conditions like constipation, diverticulitis and inflammatory bowel disease (IBD). It is a great source of antioxidants, particularly high in glucosinolates and isothiocyanates, two grounds of antioxidants that have been shown to slow the growth of cancer cells. Cauliflower is also high in choline, an essential nutrient that many people are deficient in and contains some of almost every vitamin and mineral that you need.

Beets

Beets are very low in cholesterol and saturated fat, they are a very good source of dietary fiber, folate, potassium and manganese, and they ae a good source of vitamin C, iron and magnesium. Beets are rich in nitrates (which is converted into nitric oxide by the body), which helps to relax and dilate the blood vessels, resulting in better circulation and a drop in blood pressure. The added oxygen flow in your blood doesn’t just go to your muscles, it goes to your brain too, which improves cognitive function. Beets contain fiber, with most of that being insoluble fiber which is a type of fiber that promotes the movement of material through your digestive system and increases stool bulk, so it can benefit those who struggle with constipation. Last but not least, beets can help reduce the intensity of chronic inflammation because they contain the amino acid betaine, which is an anti-inflammatory.

Carrots

Cauliflower

Pomegranate

Carrots

Carrots are good for your eyes. This is probably the best-known carrot superpower. They’re rich in beta-carotene, a compound your body changes into vitamin A, which helps keep your eyes healthy. And beta-carotene helps protect your eyes from the sun and lowers your chance of cataracts and other eye problems. They can lower your risk of cancer. Antioxidants have been proven to fight off harmful free radicals in your body, and that can make you less likely to have cancer. The two main types of antioxidants in carrots are carotenoids and anthocyanins. Lastly, all those antioxidants are great for your heart, the potassium can help keep your blood pressure in check and they have fiber, which can help you stay at a healthy weight.

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