FROM THE ARCHIVES!
ORIGINALLY FROM MY OLD BLOG, CAKE MAKER TO THE STARS
VEGAN + GLUTEN-FREE / SOY-FREE / OIL-FREE / STARCH SOLUTION FRIENDLY / WFPB
Here’s a really nice mayo and oil-free ranch dressing to add to your repertoire.
You can leave out the jalapeños if you want mild dippage; the celery adds a little flare. If you’re a huge celery-phile, add an extra stalk, and/or stir in a little celery seed at the end.
My original recipe notes from the good ol’ blog read:
“I even use this as a sauce to make dehydrated kale chips! Just reduce the water a bit and add in about 2-4 tablespoons of nooch as you see fit. I also love adding shredded carrot to mine, which I wouldn’t use if you’re planning to try baking these.
Besides chips, this stuff is super-yum zapped on top of bowls, and of course on salad… I’m tempted to add celery seed for next time, ‘cuz celery sorta wins in my mouth these days–especially with extra spicy stuff.”

Spicy Celery Ranch Dressing
2
Ingredients
- 1/2 cup water
- 1/3 cup cashew pieces unroasted
- 1 stalk celery
- 1/2 lemon juiced
- 1 heaping teaspoon white miso
- 4 slices pickled jalapeno optional
- 1 clove garlic or 1/2 teaspoon granulated garlic
- 1 teaspoon granulated onion
- 1 tablespoon fresh herbs any combo of dill, parsley, basil, green onion, cilantro, etc
- Salt to taste
- Freshly ground black pepper to taste
Instructions
- Put everything except the fresh herbs into the jar of a strong blender. Process until smooth.
- Pulse in the herbs.
- Season to taste with salt and pepper.
Notes

Use this anywhere you might like a ranch – it’s especially good with Baked or Air-Fried Buffalo Cauliflower Wang Thangs!
I’m hoping to build the recipe section of this site to be a mix of new and old recipes you may have seen before. I want my best recipes culled from my old projects to have a place where I can access and share them easily, and I want a place for new recipes, too!
Click here to learn more about the kinds of recipes I create.






