top of page

"Ranch" Dressing


  • ¼ cup raw cashews, soaked (or cooked white beans)

  • ¼ cup unsweetened almond milk

  • ¼ cup fresh lemon juice

  • 2 garlic cloves, peeled

  • 2 Tbsp. Dijon mustard

  • 1 Tbsp. date paste

  • 1 Tbsp. white wine vinegar (optional)

  • 1 Tbsp. kelp granules (optional)

  • 2 Tbsp. light soy or chickpea miso (optional)


  1. Process cashews and almond milk in a high-powered blender or food processor until smooth and creamy.

  2. Blend all remaining ingredients together until smooth and creamy.

  3. For a thinner dressing, add up to ¼ cup more almond milk.

  4. Drizzle over salad greens.


  • FOR RANCH DRESSING: Add 1 Tbsp. Ranch Dressing Mix


    • 1 tsp. dried parsley

    • ½ tsp. garlic powder

    • ¼ tsp. onion powder

    • 1/8 tsp. thyme

    • ¾ tsp. ground black pepper

    • 1 tsp. seasoned salt


    • 1 Tbsp. Ranch Dressing Mix

    • 3 Tbsp. sun dried tomatoes (press between paper towels to get out as much oil as possible)
      Add last and process only a few seconds if you want some tomato bits visible.

"Shake & Make" Mushroom Gravy


  • 1 13 oz can mushroom pieces, drained and chopped

  • 2 cups liquid (juice from mushrooms plus non-dairy milk)

  • ¼ cup white flour

  • ½ teaspoon salt

  • 1 teaspoon onion powder

  • ¼ teaspoon garlic powder

  • 1 tablespoon Bragg's Liquid Aminos™ or soy sauce


  1. Measure ingredients into a jar with a tight-fitting lid and shake until well mixed.

  2. Pour into a heavy stainless steel skillet over high heat and stir continually with a twirl whisk.

  3. When mixture begins to bubble, turn to simmer and stir in mushroom pieces.

  4. Cook one more minute, stirring continuously.

  5. Serve hot over potatoes or entrées, or use to replace canned mushroom soup in casseroles.

If desired, thin with additional non-dairy milk to make thinner grsvy or soup. For soup, increase seasonings to taste.

Best Vegan Alfredo Sauce Ever


  • ½ cup raw cashews

  • 1½ boiling water

  • 1 tsp fresh lemon juice

  • 1 garlic clove or garlic powder

  • 1 Tbs. Onion powder

  • 2 Tbs. parsley

  • ½ cup nutritional yeast

  • Salt and Pepper to taste (I use Herbamare) - I add about ½ tsp

  • 1 pk. Silken tofu

  • ½ c. Sun dried tomatoes or mushrooms or pimentos


  1. Process cashews in a blender until ground (about 1 minute).

  2. Carefully add the water and blend for two minutes.

  3. Add the rest of the ingredients until well mixed.

  4. Add to pasta or favorite recipe.

I like to serve this over fettuccine and top with cooked broccoli/cauliflower and baked Soy Curls. You can make the sauce ahead of time for a super quick dinner.  Great over raw zucchini pasta.

Serves 4-6.

Recipe from Kathy Reynaert Randall

Raw Walnut Spread


  • 2 c. walnuts

  • 2 stalks celery

  • 1 c. green onion

  • 1 bell pepper (any color)

  • ¾ c. sundried tomatoes and/or

  • ½ c. Kalamata olives

  • 1 tsp. salt


  1. Chop walnuts, celery, onion, bell pepper and tomatoes.

  2. Place all ingredients in food processor and process until desired texture is achieved — 
    chunky or smooth.

Use this spread on crackers, as a filling for lettuce wraps or celery, or as a vegetable dip.

Vegan Spinach Dip


  • 1 cup cashews

  • ¾ cup almond milk

  • ½ cup canned cannellini beans, rinsed

  • 1 Tbsp olive oil

  • 1 Tbsp lemon juice

  • 1½ tsp Bill's Best Chik'Nish seasoning

  • 10 oz frozen spinach

  • ¼ cup minced garlic (about 6 large cloves)

  • 1½ - 2 cups chopped onion (~1 onion)

  • 1 tsp olive oil

  • ¼ salt

  • ¼ t cayenne pepper


  1. Blend cashews, almond milk, beans, olive oil, lemon juice, and seasonings together until smooth.

  2. Defrost spinach. Squeeze out all excess water and chop.

  3. Saute onion and garlic in 1 tsp of olive oil. (add garlic a little later for it not to burn)

  4. Add cashew/bean mixture and mix.

  5. Mix in the chopped spinach. Leave on medium heat until dip is warm.

  6. If you want the dip to be not as heavy, add water to make the consistency not as thick.

  7. Lastly, taste! Adjust seasonings to your liking.

Low-fat alternative:

Use ½ cup cashews and 1 cup cannellini beans.
Do step 3 with water instead of olive oil.

bottom of page