Go Back
The Plant Fueled Family

Roasted Red Pepper Ranch

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 Pin Recipe
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 32 2 Tbs servings
Course: Sauce, Side Dish, Snack
Cuisine: American, gluten free, vegan
Calories: 39
Ingredients Method

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

Method
 

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