Name: Roasted Red Pepper Ranch
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 32 2 Tbs servings
Ingredients: 1 can coconut milk; 1 can chickpeas AND liquid; 6 oz jarred roasted red pepper (approx 1/2 of a 12 oz jar); 2 Tbs fresh dill, packed; 1 lemon, juiced; 2 tsp sea salt; 1/2 tsp ground black pepper; 2 tsp garlic powder; 2 tsp onion powder; 2 Tbs nutritional yeast; 1/2 tsp ground cumin; 1/2 cup cashews; 1/4 tsp paprika; 2 tsp apple cider vinegar

Roasted Red Pepper Ranch

The Plant Fueled Family

This tangy southwest take on ranch is great on a burger, sandwich, with veggie bomb tots, buddha bowl, baked potato…ok we’ll stop now, but we could keep going…

Print Recipe

Prep Time 5 mins

Cook Time 5 mins

Total Time 10 mins

Course Sauce, Side Dish, Snack

Cuisine American, gluten free, vegan

Servings 32 2 Tbs servings

Calories 39 kcal

Ingredients

1 can coconut milk
1 can chickpeas AND liquid
6 oz jarred roasted red pepper approx 1/2 of a 12 oz jar
2 Tbs fresh dill, packed
1 lemon, juiced
2 tsp sea salt
1/2 tsp ground black pepper
2 tsp garlic powder
2 tsp onion powder
2 Tbs nutritional yeast
1/2 tsp ground cumin
1/2 cup cashews
1/4 tsp paprika
2 tsp apple cider vinegar

Instructions

Add all ingredients to blender and blend on high for 2-3 minutes until smooth and creamy. Refrigerate for a thicker (dip/spread) consistency.

Keyword dip, ranch, sauce