Vegan Ranch Dressing



  • 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 pinch black pepper

  • 1/4 tsp onion powder

  • 1 1/4 tsp apple cider vinegar

  • 1/2-1 tsp maple syrup or one packet of stevia


  • 1 Tbsp fresh minced dill (or 2 tsp dried)

  • 1 Tbsp fresh minced parsley 

  • 1 tsp fresh chives (or 1/2 the amount dried chives)


  1. Soak cashews in very hot water for 30 minutes -1 hour (or overnight in cool water). 

  2. While cashews are soaking, measure out almond milk and add lemon juice and set aside to curdle (this makes your vegan “buttermilk”).  This doesn’t take long so do about 1 hour before making the dressing.

  3. Drain and rinse cashews several times and drain again. Then transfer to a bullet or 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, and maple syrup or stevia. Blend on high for 1-2 minutes or until very creamy and smooth. 

  4. Add herbs and pulse several times to incorporate (you don’t want it fully puréed). 

  5. Taste and adjust flavor, as needed, adding more salt for saltiness, maple syrup for sweetness, lemon juice or vinegar for acidity, garlic for garlic flavor, or herbs for a more herbal flavor.

  6. Use immediately at room temperature or refrigerate for 3-4 hours to chill. It will thicken in the refrigerator, so you can add more almond milk or water later on to thin if needed. 

  7. Enjoy with vegetables, salads, or seed crisps! Store leftovers covered in the refrigerator up to 7-10 days. Not freezer friendly (will likely separate upon thawing)


  1. I used a medium sized garlic clove. It was really garlicly which I like, but if you prefer a milder garlic taste, then use a small clove and add more if you feel you need to.

  2. Taste and adjust to your liking.

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Chana Masala


● 1 onion, chopped

● 1 tomato, chopped

● 1 (1 inch) piece fresh ginger, peeled and chopped

● 4 cloves garlic, chopped, or more to taste

● 1 green chile pepper, seeded and chopped (optional)

● 3 tablespoons olive oil

● 2 bay leaves, or more to taste

● 1 teaspoon chili powder

● 1 teaspoon coriander powder

● 1 teaspoon garam masala

● 1/2 teaspoon turmeric powder

● 1 pinch salt to taste

● water as needed

● 1 (15 ounce) can chickpeas

● 1 teaspoon fresh cilantro leaves, for garnish, or more to taste


1. Grind onion, tomato, ginger, garlic, and chile pepper together in a food processor into a paste.

2. Heat olive oil in a large skillet over medium heat. Fry bay leaves in hot oil until fragrant, about 30 seconds. Pour the paste into the skillet and cook until the oil begins to separate from the mixture and is golden brown in color, 2 to 3 minutes. Season the mixture with chili powder, coriander, powder, garam masala, turmeric, and salt; cook and stir until very hot, 2 to 3 minutes.

3. Stir enough water into the mixture to get a thick gravy; bring to a boil and stir chickpeas into the gravy. Reduce heat to medium and cook until the chickpeas are heated through, 5 to 7 minutes. Garnish with cilantro.


1. If you find it is too liquidy, let it simmer until liquid reduces.

2. Great with sliced avocado.


  1. A great side dish.

  2. Full of flavor

  3. Spices that support anti-inflammation and digestive health.

  4. chick peas are high in insoluble fiber.

  5. Great vegan meal