House Ranch Dip — Chez Dugas (Print)

Notes

Inspired by classic store-bought veggie dips from years past, before overly salty, long-shelf-life versions took over. It's thick, familiar, and universally appealing.

Based on a simple ranch-style dressing approach originally inspired by @mcdougallmom. Keeps about a week refrigerated; slight separation is normal. Adjust salt to taste.

Ingredients

Dip Base:
3/4 cup soymilk
3 tbsp lemon juice
1 1/2 tbsp apple cider vinegar
1/2 cup raw cashews
Ranch Dip Seasoning:
2 tbsp dry minced onion
1 tbsp dry parsley
1 tbsp fresh dill (or 1/2 tbsp dry dill)
1/2 tsp seasoned salt (or sea salt)
1/8 tsp ground black pepper
Serve With:
Fresh broccoli florets
Fresh cauliflower florets
Cucumber sticks
Carrot sticks
Celery sticks
Radish chips

Instructions

Add all dip base ingredients to a bowl or blender jar and soak 1–2 hours. If you're in a hurry, quick-soak cashews in hot water and add them drained to the dip base for a 10-20 minute soak to create soy buttermilk.
Blend 1–2 minutes until completely smooth.
Stir in remaining seasoning ingredients by hand.
Refrigerate several hours to thicken and let flavors meld.
For best texture and flavor, rest a full day before serving.

Makes 1 batch