How to Make Pickled Dilly Beans

Vegan Dilly Ranch

Skip the limp beans at the supermarket and use freshly harvested beans from your garden, a friend's garden, or farmers market.

Recipe Summary Vegan Dilly Ranch

An easy and yummy vegan ranch! Will keep in the refrigerator for up to 5 days.

Ingredients | Pickled Dilly Beans

1 ¼ cups cashew milk

¼ cup raw cashews

1 tablespoon fresh lemon juice

1 tablespoon chia seeds, or more to taste

1 teaspoon onion powder

¼ teaspoon salt

¼ teaspoon granulated garlic

1 tablespoon dried chopped onion

1 tablespoon dried dill

1 tablespoon dried parsley

Directions

Combine cashew milk, cashews, lemon juice, chia seeds, onion powder, salt, and granulated garlic in a blender. Blend on high speed until smooth. Add dried onion, dill, and parsley; pulse a few times more.

Refrigerate until well chilled, at least 1 hour.

Feel free to substitute any kind of non-dairy milk for the cashew milk.

Info | Pickled Dilly Beans

prep: 5 mins additional: 1 hr total: 1 hr 5 mins Servings: 12 Yield: 1 1/2 cups

TAG : Vegan Dilly Ranch

Side Dish, Sauces and Condiments Recipes, Salad Dressing Recipes, Ranch Dressing Recipes,

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