Vegan Creamy ranch dressing mix

2 T. minced onion
2 T. dried parsley
1T. chives
1/4 t. salt
1 t. garlic powder
1 t. celery flakes
1/2 t. pepper
1/2 t. pepper
1/4 t. paprika
1/4 t. dill

blend in a blender and store in a tight jar  (makes 20 servings)

Vegan Ranch

1 c. soaked cashews (soaked overnight and drained)
3 T. Vegan mayonaise
1 t. dried chives
1 t. dried parsley
1 t. dried dill weed
1 t. garlic powder
1 t. onion powder
1 t. mustard prepared
2 t. apple cider vinegar
1 T. agave
1/2 t. salt
1/2 t. ground black pepper

Place all ingredients in a food process and process until smooth.  Add more salt and pepper to taste, if needed.

Ceasar Salad veganized :)

We have slowly been transitioning over to Vegan and tonight my 9 year old daughter and I made this to go with the stuffed bell peppers.  It was actually really good, thanks to Angela Liddon at Oh She glows.  This was really good.  I would suggest starting with less lemon juice and tasting it as you go, my husband is not too fond of sour, so I we used less in the recipe.  I think it would also be really good with some vegan worchestershire sauce added for a little more depth.  But it's a great recipe to build off of.  And the vegan parmesan was absolutely outstanding!

Vegan Caesar Salad Dressing

1/2 c. cashews, raw
1/4 c. vegan parmesan (see recipe)
3-6 T. lemon juice (we like it less tart so we use 3T)
2 T. olive oil
1 garlic clove
1/2 t. sea salt
black pepper
1/2 c. water

In a blender - add lemon juice, water and olive oil.  Mix well.  Then add remaining ingredients and blend until smooth.

Vegan Parmesan (this is really good)
1/2 c. sesame seeds

2 T. nutritional yeast

1/2 t. sea salt

Toast sesame's until lightly browned.  Add sesame's, nutritional yeast and sea salt to blender and blend approximately 30-60 seconds until right consistency.

Toss salad dressing with chopped up romaine, add croutons if you like (of course regular croutons would change the recipe into a no vegan, vegan recipe, does that make sense?)

Vegan Buttermilk Ranch Dressing

1 cup vegan mayonnaise
1 T. White vinegar
1/8 teaspoon paprika
1/8 teaspoon black pepper
1/4 teaspoon mustard powder
1/4 teaspoon salt
1/4 teaspoon onion powder
1/4 teaspoon dried dill
1/4 teaspoon garlic powder
1 Tablespoon dried parsley flakes
1 c. almond, coconut, or rice milk

Mix veganaise and 1 T. White vinegar in a bowl.  Add spices and mix well.  If you want it to be more like a dip you are finished.  Otherwise for a salad dressing add 1 c. of soy, almond, rice or coconut milk.  Mix well.  Place in a glass container and place in refrigerator.  This will keep in the fridge for a couple of weeks.

Seared Ahi Tuna with Thai salad dressing

Smoky Grilled Salsa