A Recipe from Govinda’s Kitchen... Vegan Ranch Salad Dressing and Dip
In our warm weather climate, there is nothing so satisfying as a crisp salad or steamed veggie with a tasty dressing. Try this vegan version of Ranch Dressing for your next meal.
1 Tbsp lemon juice
1 tsp sea salt
1 pinch hing
¼ cup fresh dill or 2 tsp dry dill (can substitute parsley if needed)
1 ½ cup raw cashew pieces
¾ cup water1 Tbsp lemon juice
1 tsp sea salt
1 pinch hing
¼ cup fresh dill or 2 tsp dry dill (can substitute parsley if needed)
Soak the raw cashews in hot water for 10 minutes (or boil for 5 minutes). Drain cashews and add to blender. Add remaining ingredients, except the dill, and blend until super smooth.
Pulse in the dill or just add to mixture. The dressing will keep for five days in fridge.Govinda’s of Tucson serves gourmet vegetarian cuisine, with dine-in and takeout options for safe and healthy eating, located at 711 E. Blacklidge Dr., Tucson. Connect at 520-792-0630 or GovindasOfTucson.com. See ad, page 17.
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