I have been craving fresh veggies lately. I’ve also been wanting to make more raw recipes. Remember my cashew tomato dip? I made another one that was raw, and while I was making that I had an idea I’ve thought about for a month or so…
Ranch dressing. Raw ranch dressing.
1 1/2 cups raw cashews
1/4 cup apple cider vinegar
1/4 cup cold-pressed olive oil
1 clove garlic, finely minced
5 chives, finely chopped
1 teaspoon onion powder
1 teaspoon oregano
Pulse cashews in food processor to fine powder. Add onion powder, oregano, sea salt – process. Add acv, olive oil, garlic, chives – process until thoroughly combined.
I pressed some tofu. I am patiently awaiting the arrival of my tofu press; until then, this is my method:
Ha! It works. I cannot WAIT to use my tofu press! 🙂
I then coated my pressed tofu with my raw ranch.
Baked tofu for 17 minutes at 375.
Our salads contained:
(I love my new lettuce keeper… I want two of these!)
chopped red bell pepper
Salads topped with warm baked ranchy tofu. Paired with raw carrot crackers from Pure Market Express:
This salad was so very tasty. I love this ranch, I love baked tofu, I love warm toppings on salad, I love marcona almonds! I *finally* found Daiya cheese, and it is as tasty amazing as everyone has said – almost buttery in flavor. Daiya needs to make a goat cheese and a brie, and I could possibly be completely dairy free!
Basil loves his broccoli, also!
He likes my envitote, too… 🙂