MIATAKE MUSHROOMS RECIPES

Name: Vegan Ranch Dressing Oil Free
Yield: 4
Cuisine: American
Ingredients: 12 ounces Silken Tofu - soft; 1/2 cup plant milk, unsweetened; 2 tablespoon apple cider vinegar; 1 garlic clove; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 teaspoon salt substitute - Well Your World Stardust; 1 tablespoon white chia seeds - can use black too; freshly ground black pepper to taste; 1 Medjool date or 2 Deglet Noor dates (soaked in water if needed to make the date soft); 2 tablespoons chopped fresh dill; 1 tablespoons chopped fresh Italian parsley; 1 tablespoons chopped fresh chives

VEGAN RANCH DRESSING OIL FREE - NUTMEGNOTEBOOK.COM

Vegan Ranch Dressing Oil Free - nutmegnotebook.com image

A creamy garlicky vegan Ranch that will make you want to eat more salads!

Provided by Tami Kramer Nutmeg Notebook

Categories Salad Dressing

Yield 4

Number Of Ingredients 13

Ingredients

12 ounces Silken Tofu - soft
1/2 cup plant milk, unsweetened
2 tablespoon apple cider vinegar
1 garlic clove
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt substitute - Well Your World Stardust
1 tablespoon white chia seeds - can use black too
freshly ground black pepper to taste
1 Medjool date or 2 Deglet Noor dates (soaked in water if needed to make the date soft)
2 tablespoons chopped fresh dill
1 tablespoons chopped fresh Italian parsley
1 tablespoons chopped fresh chives

Steps:

In the blender container of a high powered blender put the first 10 ingredients - starting with tofu all the way to the dates. Process until mixture is creamy smooth making sure the date and the chia seeds have been well incorporated.
After the mixture is creamy smooth add the fresh herbs to the blender container and pulse gently to incorporate them but not so much that the dressing turns green! No problem if it does but I think it's prettier when the dressing is white with flecks of green herbs through out.
Refrigerate the dressing in a container with a lid. It will thicken after it chills and the flavor of the herbs is more prominent after it has been chilled. It will last 5 days in the refrigerator - you'll most likely eat it all before then!

VEGAN RANCH DRESSING OIL FREE - NUTMEGNOTEBOOK.COM

Vegan Ranch Dressing Oil Free - nutmegnotebook.com image

A creamy garlicky vegan Ranch that will make you want to eat more salads!

Provided by Tami Kramer Nutmeg Notebook

Categories Salad Dressing

Yield 4

Number Of Ingredients 13

Ingredients

12 ounces Silken Tofu - soft
1/2 cup plant milk, unsweetened
2 tablespoon apple cider vinegar
1 garlic clove
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt substitute - Well Your World Stardust
1 tablespoon white chia seeds - can use black too
freshly ground black pepper to taste
1 Medjool date or 2 Deglet Noor dates (soaked in water if needed to make the date soft)
2 tablespoons chopped fresh dill
1 tablespoons chopped fresh Italian parsley
1 tablespoons chopped fresh chives

Steps:

In the blender container of a high powered blender put the first 10 ingredients - starting with tofu all the way to the dates. Process until mixture is creamy smooth making sure the date and the chia seeds have been well incorporated.
After the mixture is creamy smooth add the fresh herbs to the blender container and pulse gently to incorporate them but not so much that the dressing turns green! No problem if it does but I think it's prettier when the dressing is white with flecks of green herbs through out.
Refrigerate the dressing in a container with a lid. It will thicken after it chills and the flavor of the herbs is more prominent after it has been chilled. It will last 5 days in the refrigerator - you'll most likely eat it all before then!

More about "miatake mushrooms recipes"

VEGAN RANCH DRESSING OIL FREE - NUTMEGNOTEBOOK.COM

A creamy garlicky vegan Ranch that will make you want to eat more salads!
From nutmegnotebook.com
Reviews 4.7
Category Salad Dressing
Cuisine American

Refrigerate the dressing in a container with a lid. It will thicken after it chills and the flavor of the herbs is more prominent after it has been chilled. It will last 5 days in the refrigerator - you'll most likely eat it all before then!

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