What if even your salad dressing had added nutrients? Try this ranch with hidden veggies.
This nutrient-dense recipe for a creamy vegan ranch dressing is loaded with goodness without any scary ingredients and truly only takes a few minutes to prepare.
1 small red bell pepper, seeds removed and cut into 1” pieces
1 stalk celery, cut into 1” pieces
2 tbsp. Lemon juice
1 tbsp. Avocado oil
¼ cup Water
1/4 cup (1 oz) cashews
1/4 cup (1.3 oz) sesame seeds
1 Tablespoon (.17 oz) nutritional yeast
1 date or 1 tsp. Monkfruit
1 teaspoon onion granules
1/2 teaspoon sea salt
½ tsp. garlic granules
1/2 teaspoon dry mustard
1/4 teaspoon black pepper
1 ½ teaspoon dill weed
1 teaspoon dried tarragon
1 teaspoon dried basil
Combine all ingredients from Step One in a high-speed blender. Run on high until smooth (about 30-45 seconds).
Stir the spices from Step Two into the dressing by hand.
This dressing stays fresh for 4-5 days in the refrigerator or can be frozen for 3-4 months.
For an even quicker way to prepare this dressing, purchase the Plant-Powered Ranch Dressing Mix. The nuts and seeds are already sprouted for you and the spices are included, saving you even more time in the kitchen. Click here for more information.
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My goal is to help you make all of your meals healthier and increase the amount of plant-based meals in your diet. I hope that when you make these recipes you are excited to find that eating healthy can also be delicious. You don't have to be an expert in the kitchen to make any of these recipes. Preparing healthy recipes can be fast and easy with the right ingredients and equipment. Let's put the FUN and HEALTH back into our kitchens!
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This is the best cheesecake you've ever eaten or so I say! LOL Yes, it's super easy, just need a high-speed blender (and/or a food processor). It can be baked in the oven or Instant Pot or it can also be prepared as a No-Bake cheesecake! It's delicious any way it's prepared!
For the Crust:
1/2 cup walnuts*
1/2 cup sunflower seeds*
1/4 cup pumpkin seeds*
1/4 cup buckwheat groats*
4 dates, pitted and chopped
2 teaspoons vanilla powder or extract
or if you'd prefer to purchase the Plant-Powered Pie Crust Mix, where I've soaked, sprouted and dehydrated all the nuts and seeds for you, click here for more info or to order.
For the Filling:
1 cup macadamia nuts or cashews (or use 1/2 cup of each)
2 tablespoons of the reserved water from soaking the nuts
1 tablespoon coconut oil
1 tablespoon lemon juice
2 drops lemon essential oil **
2 drops orange essential oil **
1 teaspoon vanilla powder or extract
1 1/2 tablespoons arrowroot flour
1 1/2 tablespoons psyllium husk (or substitute with equal amount of arrowroot flour)
1/2 cup almond (or coconut) yogurt
9 dates, pitted and chopped
1/3 cup coconut cream (also called coconut butter,
8 oz. vegan cream cheese
Pour 1 cup of boiling water over macadamia nuts or cashews and let them sit for 30 minutes.
Soak dates in filtered water for 10 minutes, drain and set aside.
Prepare crust (recipe below) while waiting for nuts to soak.
Cheesecake Crust Directions:
All nuts and seeds should be from staple stash (soaked and dehydrated.). You can substitute whatever nuts or seeds you have on-hand for any that you don’t have)
Combine all pie crust ingredients in the food processor with S-blade and pulse until well combined. Add 1-2 tablespoons of water as you are pulsing until the ingredients start to stick together. Do not over-blend as you are striving for a crunchy crust that is not too smooth. Firmly press the mixture onto the bottom of the baking pan. You can use a lightly greased (I use coconut oil) pie pan, loaf pan, baking pan or 7-8” springform pan. You can also line your pan with parchment paper if you prefer.
If you would to save time in the kitchen, purchase the Plant-Powered Pie Crust Mix, with sprouted nuts and seeds, by clicking here.
Bake crust at 350°F for 10 minutes.
Place all filling ingredients in a high-speed blender canister in the order listed.
Blend on high speed until smooth. Add up to 2 tablespoons more water if necessary.
Pour over pie crust and bake at 350°F for 50-60 minutes until firm. (It's okay to pour the filling into the warm pie crust, as long as you are going to place it right in the oven).
You can also bake this cheesecake in the Instant Pot. Place 1 cup of water in the Instant Pot and place the wire steaming rack in the pot. Place the cheesecake batter in a separate parchment-lined oven-proof pan with a lid and place on the rack in the Instant Pot. Set at high pressure for 25 minutes with natural release. Cool completely before slicing.
After it cools I like to divide it into about 30 slices and store in a zip lock bag in the freezer.
This cheesecake can also be made without baking at all, we have enjoyed it just refrigerated for 24 hours before serving and it sets up beautifully and is delicious as a No-Bake Cheesecake also.
*All nuts and seeds should be from staple stash (soaked and dehydrated.). You can substitute whatever nuts or seeds you have on-hand for any that you don’t have)
** I highly recommend using only food-grade, therapeutic grade essential oils such as Doterra or Young Living brands. Most other brands are not safe for consumption. If you don’t have these oils on hand, you can substitute with 1-2 more tablespoons of lemon juice.
Following is a video describing how to create your staple stash of soaked, sprouted, dehydrated nuts and seeds to help make food prep a breeze!
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