Kick off your new year's resolutions on the right foot with this delicious Vegan Cashew Jalapeño Dip! It combines a creamy cashew base with fresh jalapeños, cilantro, and spices for a perfectly savory dressing.
Hi friends!!!! Happy 2018! I am so happy to have y'all back on this little blog of mine again for the new year. To kick things off, I am sharing something that is {predictably} vegan, but also super healthy! It's definitely a blogger thing to try to have healthier options at the beginning of the year since so many people are dieting and trying to make better choices. Today's dip is going to blow your mind! This Vegan Cashew Jalapeño Ranch Dip is creamy, dreamy, and seriously life-changing! It's perfect for salads and to dip veggies in. And... if you frequent Chuy's... you know jalapeño ranch is the BEST dip for tortilla chips. Yes, please.
So the title of this recipe is pretty self-explanatory. This is cashew jalapeño ranch dip because the base for this creamy dressing is, as you guessed, soaked cashews! You just combine them with a bit of soy milk, seasonings, a handful of fresh cilantro and a hunk of jalapeño. And... ta-da! You now have the most addictive, delicious dip of all time! It really is so simple to make and the flavor is spot-on ranch, if I do say so myself. I imagine if you leave out the cilantro and jalapeño, it'll just taste like regular ranch which is nothing to scoff at.
Have y'all set any goals for the new year? I haven't really sat down and written them down, but the two biggest ones I have off the top of my head are 1, go completely vegetarian and 2, continue to build my blog's vegan recipe collection! These definitely go hand-in-hand so I'm excited to keep experimenting with plant-based cooking this year. In the latter half of 2017, I had already started to cut out as many animal-based products as possible in my diet, eating vegan as much as possible, limiting my eggs and dairy, and occasionally eating seafood. I also started switching my bath and beauty products to brands that don't test on animals and are vegan-friendly. You'd be amazed at how many big beauty brands test on animals, but that's neither here nor there. I just recommend you double-check all your products and research your brands before you buy! These are all things I aim to continue into 2018 as I keep educating myself and finding out more about vegan-friendly living. 🙂
What are your goals for 2018?! I'd love to hear all about it! If you're wanting to eat more vegan or vegetarian foods, talk to me! We can discuss together! As always, if you have any suggestions or requests for recipes, definitely let me know. I'm always brainstorming!
Looking for more vegan-friendly dips? Check out my Kalamata Olive Hummus and Guacamole Hummus. Happy dipping!
- 1 cup raw unsalted cashews
- ¾ cup nondairy milk {I used soy}
- ½ fresh jalapeño, seeded and cored
- ½ teaspoon dry parsley
- ½ teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon pepper
- 1-2 tablespoon fresh cilantro leaves
- First, soak the cashews in hot water overnight, until tender. Alternatively, you can also boil them for 20-30 minutes until soft.
- Pour the cashews into a blender, and blend until a cream forms. Add in the seasonings, jalapeño, and cilantro and blend again. Finally, add in the nondairy milk a bit at a time, until the dip reaches desired thickness. ¾ cup will make a creamy dip, but you can add more milk for a thinner dressing.
- Refrigerate in air-tight container for up to 1 week.
Leave a Reply