Creamy Ranch Cauliflower Salad

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Creamy Ranch Cauliflower Salad

Description

Planning to have a picnic today? Whip up this recipe by Sarahfae of Addicted to Veggies for a raw vegan version of a cold pasta salad using cauliflower as the base. The dressing is a savory and tangy blend of raw cashews, onion powder, garlic granules, lemon juice, salt, pepper, and a little nutritional yeast for an added cheesy flavor. This dressing can be kept in the fridge for up to a week, and kids will love it too especially with carrot and celery sticks or sliced cucumber.

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Ingredients

Cauliflower Base:

2 large heads of Cauliflower = roughly 6 to 7 cups of florets

3 Tbsp Lemon Juice

3 Tbsp Grape seed Oil (or other oil of choice)

1/2 tsp Salt

Pepper to Taste

Wilted Cherry Tomatoes:

2 Cups ripe cherry tomatoes

Better than Kraft Ranch Dressing:

1 c AtV Sour Cream*

2 tsp Date Paste

1/2 tsp Onion powder

1/2 tsp Nutritional yeast

1/4 tsp Garlic Granules

1 tsp plus 1/2 tsp Lemon Juice

1/4 tsp Salt

1/4 tsp Pepper (maybe a tad more)

AtV Sour Cream*

1 and 3/4 cups *dry Cashews soaked overnight (roughly 6 to 8 hours)

2 Tbsp plus 1 tsp Unfiltered Apple Cider Vinegar

1/2 tsp Salt

1 and 1/4 cup Water Total

 

 

 

 

 

 

 

 

 

 

Methods/steps

Cauliflower Base:

1) Break your Cauliflower into florets and place them in a large mixing bowl

2) Toss all of your Cauliflower Florets with lemon juice, oil, salt and pepper

3) Place your Cauliflower into a zip-lock baggy and remove as much of the air from the baggy as you can.

Wilted Cherry Tomatoes:

1) Thinly slice them into little rounds

2) Proceed to dry the tomatoes in the dehydrator at 118 degrees until they've wilted down but still maintain a little bit of their natural juiciness. I estimate anywhere from 2 to 5 hours drying time

Better than Kraft Ranch Dressing:

1) In a bowl whisk together the above ingredients until smooth...

AtV Sour Cream*

1) Drain the Cashews from the soaking water

2) In a food processor blend cashews with apple cider vinegar and salt until you have a thick oily paste. This will take about 2 minutes.

3) Scrape the bottom and sides of your food processor as some of the Cashew mixture may begin to collect.

4) Slowly add in your water in 1/4 cup increments. Start with just 1/4 a cup and puree for 1 minute, and then continue on pureeing for 30 seconds in between 1/4 cup increments.

After your Sour Cream has chilled it will have thickened into the perfect consistency.

 

 

 

 

 

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