Creamy Ranch Cauliflower Salad
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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.
Recipe by
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:
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*
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.
