Vegan Gluten-free Dairy-Free Soy-Free Pink Ranch Dressing Recipe - Veganes Glutenfreies Pinkes Ranch Salat Dressing Ohne Oel Rezept

Pink Ranch Dressing (Vegan, Gluten-free, No Added Oil)

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This is one of my favourite vegan salad dressings lately. And ever since I added some beetroot, I love it even more. It has such a lovely colour and takes a salad to the next level 🙂

I’m not a big fan of adding oil to a salad dressing. By using nuts, it’s not fat-free, but it contains healthier fats. And of course this recipe is as always vegan and gluten-free 🙂

What I love so much about this salad dressing, it’s super easy to make. And it lasts a while when chilled. I would recommend to use it within approx. 3 days after making.

This is a basic recipe. You can do lots of variations, combine different sorts of nuts for example. While I have used almonds, you can also use cashews, or macadamias etc. in this yummy vegan salad dressing. Beetroot can be cooked or raw 🙂

Vegan Gluten-free Dairy-Free Soy-Free Pink Ranch Dressing Recipe

Vegan Gluten-free Dairy-Free Soy-Free Pink Ranch Dressing Recipe

Makes approx. 200 ml

1/4 cup (35g) almonds (or any other nut), soak in water for at least 8 hours, rinse and drain
1/2 cup (125ml) water
40g beetroot (or more if you like), cooked or raw
1 tablespoon apple cider vinegar
1 teaspoon mustard
1 garlic clove
salt to taste

Instructions:

1. Place all ingredients in a powerful blender and blend until smooth.

2. Transfer to serving container. Then rinse the blender with a tiny bit of water and add to the dressing.

3. Keep chilled and use within approx. 3 days after making.

Enjoy! 🙂

Vegan Gluten-free Dairy-Free Soy-Free Pink Ranch Dressing Recipe

 

Vegan Gluten-free Dairy-Free Soy-Free Pink Ranch Dressing Recipe

 

Vegan Gluten-free Dairy-Free Soy-Free Pink Ranch Dressing Recipe

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