Buttafleye Ministry- Health and Wellness Outreach
Theme: 90-day raw vegan fast - Challenge
Topic: salad dressing recipes
Are you going through physical and mental challenges? Do you want deliverance? Do you trust in the Most High? We Challenge You to fast with us for a breakthrough. Join us every August for this yearly fast.
We pray that you are able to fast the entire length. If not, we understand that life happens. Whatever sacrifice you are able to give to the Most High is a great start and the right direction towards obedience.
WHAT WE ARE FASTING FOR
This fast is to draw closer to the Most High God, and willingly do his will. he said everything we need for food and medicine is in the garden. A lot of us want healing, deliverance, guidance, the Holy Spirit, and knowledge of the Most High. Many of us have a desire to be re-educated in the world, renewed, rejuvenated, and resuscitated. Some may fast for repentance or protection and strength. We are also fasting against generational curses, demonic strongholds, spirit marriages, soul ties, demonic spirits, family, and the world we live in. Some are fasting for healing of our body, renewed energy, clear minds, rest and so much more. There is no limit to the things you can fast for.
90-DAY RAW VEGAN FAST
WE MEET NIGHTLY AT 8:00 PM
Salad Dressings
Looking for a vegan salad dressing recipe with no added oil and delicious?
Bursting with flavor from fruits, veggies, herbs, and spices. Plant-based salad dressings, including classics like thousand island, avocado ranch ( A & B), easy vegan ranch, cheesy caesar, and wheatgrass lime cilantro. They’re a snap to make and taste amazing.
CAN YOU USE FRESH HERBS IN YOUR SALAD DRESSINGS?
Yes! Fresh herbs are great but often it can get expensive to buy fresh herbs for just one recipe if you have them growing in your garden or on hand, they are a great addition. Typically you want 3-4 times more fresh herb than the dried herb. For 1 teaspoon of dried, you will want 1 tablespoon of fresh (or more) depending on the potency of your fresh herbs and your personal preference.
VEGAN AVOCADO RANCH DRESSING (A)
Vegan avocado ranch dressing is the perfect salad dressing or healthy dip with all your favorite ranch flavors.
WHY YOU WILL LOVE THIS RECIPE
Who doesn’t love ranch dressing? This avocado ranch dressing has all your favorite ranch flavors plus that buttermilk tang without any dairy, eggs, or mayonnaise.
Perfect for salads, dipping raw veggies, or using anywhere you would use ranch dressing (like dipping pizza or tater tots) this vegan avocado salad dressing is easy to make to always have on hand. No need to buy bottled dressing again!
A fun way to use up avocados that are ripe. If you bought too many avocados, this is the perfect way to use them up! One of my favorite ways to use this vegan avocado dressing is to make an avocado ranch broccoli slaw which goes great with tacos, burgers, or sandwiches!
INGREDIENTS
Avocado – you want ripe avocados that have not yet started to turn brown.
Dairy-free milk – this along with the apple cider vinegar creates that “buttermilk” flavor for the dressing
Apple cider vinegar – adds the tang you normally get from buttermilk
Salt – helps to elevate all the flavors
Onion flakes (or onion powder) and garlic powder – onion flakes or onion powder and garlic powder help to lend that ranch flavor. Even if you don’t have the other dried herbs, just these ingredients alone can make a great vegan avocado ranch dressing.
Dried chives, dried parsley, and dried dill (optional) – these help to really take the dressing to the next level. These are the typical herbs included in ranch dressing.
HOW TO MAKE VEGAN AVOCADO RANCH DRESSING
Cut the avocado and remove the pit. Carefully spoon out the flesh into the blender.
Add the rest of the ingredients and blend on high until smooth.
Check the consistency, and add more liquid (up to ½ cup of water or more dairy-free milk) to get to the consistency you desire.
HOW TO STORE LEFTOVER AVOCADO RANCH DRESSING
This vegan avocado dressing would be best in 2-3 days in an airtight container (if you want to ensure the top doesn’t brown quickly, press plastic wrap down on the top of the dressing). Typically, I store the dressing in a leftover bottle from an old salad dressing and just spoon off any brown parts I see before shaking/serving. Otherwise, you can get your own salad dressing bottles.
Cheesy Caesar Dressing
You can make this creamy, delicious (and very authentic-tasting) Caesar dressing as is, or add nutritional yeast for a cheesy twist. You can also reduce the milk and use it as a dip or sandwich spread.
INGREDIENTS
⅓ cup raw cashews, soaked for 3-4 hours in advance and then drained
1−2 tablespoons nutritional yeast (optional)
1 teaspoon whole chia seeds
scant ½ teaspoon sea salt
½ teaspoon kelp granules (see notes)
½ teaspoon capers
1 medium clove of garlic, chopped
Freshly ground black pepper to taste
⅓−½ cup unsweetened, unflavored plant milk (plus extra to thin)
2 tablespoons freshly squeezed lemon juice
1½ teaspoons pure maple syrup
INSTRUCTIONS
Combine the cashews, 1 tablespoon of the nutritional yeast (if using), the chia, salt, kelp granules, capers, garlic, pepper, milk, lemon juice, and maple syrup in a blender, and purée until very smooth. Add more nutritional yeast for a cheesier flavor if you like, and add extra salt, pepper, and/or garlic if desired.
Serve tossed into romaine lettuce, along with your choice of croutons, if desired.
Refrigerate for up to 4 days. This oil-free dressing will thicken after refrigeration. You can thin it by stirring in 2 to 3 teaspoons of plant milk or water if desired. Notes: Kelp: If you have trouble finding kelp granules, the dressing is still delicious without them! Milk: I prefer unsweetened, unflavored almond milk or soy milk in this recipe, but you can choose another plant milk if you prefer.
VEGAN THOUSAND ISLAND DRESSING?
HOW DO YOU MAKE VEGAN THOUSAND ISLAND DRESSING?
It’s so easy to make this vegan Thousand Island Dressing!
First, gather the following 7 ingredients (+salt):
1/2 cup raw cashews
ketchup (use store-bought or my homemade ketchup)
lemon juice
dry mustard
fresh white onion
sweet pickle relish
regular paprika
So, for the mayo, I of course created my own tangy creamy base. Cashews, water, and lemon juice. If you have a Vitamix, you can have it ready in 10 minutes! If you don’t, you will need to soak the raw cashews overnight (8-12 hours) in some water, drain and rinse. This is crucial so they are soft enough to blend into a perfectly smooth and creamy texture. Otherwise, you will have gritty dressing and nobody wants that.
Add all of the ingredients, reserving 1 tablespoon of the sweet pickle relish to stir in after blending into a high-powered blender. Alternatively, if you are using soaked cashews, it will likely get smoother in a food processor if you have a weak blender. Blend on high until 100% smooth, scraping down the sides a couple of times.
Pour into a bowl or jar and stir in the reserved pickle relish. I added 2 tablespoons to stir in. This gives that classic textured look as well. If you would like a kick to your dressing, add a pinch of cayenne. This isn’t classic, but cayenne always tastes good to me! Enjoy right away, no need to chill! Serve over salads or as a veggie dip. The flavor is so bold and delicious, it will liven up anything you serve it with.
Easy Vegan Ranch Dressing
Fragrant with fresh herbs, this scrumptious vegan ranch dressing gets its creaminess from your choice of tofu or cannellini beans.
Note: Fresh herbs give the dressing an authentic flavor, but you can certainly use dried herbs in their place. No silken tofu? You can substitute one 15-oz. can of cannellini beans, rinsed and drained, plus ½ cup of unsweetened, unflavored plant milk for the tofu.
INGREDIENTS
1 12-oz. pkg. soft silken tofu (see headnote)
3 Tbsp. unsweetened, unflavored plant-based milk, such as almond, soy, cashew, or rice
2 tsp. onion powder
1½ tsp. white wine vinegar
1½ tsp. garlic powder
Sea salt and freshly ground black pepper, to taste
2 tsp. chopped fresh parsley or ½ tsp. dried parsley
2 tsp. chopped fresh dill or ½ tsp. dried dill weed
2 tsp. chopped fresh chives or ½ tsp. dried chives
INSTRUCTIONS
In a blender combine the first five ingredients (through garlic powder) and season with salt and pepper. Cover and blend until creamy and smooth. Transfer to a bowl. Stir in parsley, dill, and chives. Adjust seasoning. Chill before serving. Thin with additional milk if needed.
Keep in an airtight container in the refrigerator for up to 4 days.
Vegan avocado ranch dressing is the perfect salad dressing or healthy dip with all your favorite ranch flavors.
HOW TO MAKE VEGAN AVOCADO RANCH DRESSING (2)
Cut the avocado and remove the pit. Carefully spoon out the flesh into the blender.
Add the rest of the ingredients and blend on high until smooth.
Check the consistency, add more liquid (up to ½ cup of water or more dairy-free milk) to get to the consistency you desire.
OTHER FLAVORS YOU COULD ADD
Smoky – to make this dressing smoky, you could add ½ tsp. chipotle powder or 1-2 chipotle in adobo to the blender.
Spicy – add ½ tsp. crushed red pepper flakes or 1 jalapeno pepper (no seeds) to the blender.
Mexican twist – add ¼ cup cilantro leaves and stems to the blender.
Lime twist – make this Vegan Avocado Ranch Lime Dressing – add the juice of a lime to change the flavor profile.
TOP TIPS
Let it sit in the fridge for an hour or two. The flavor gets better after all the ingredients have time to rest in the fridge for an hour or two. This vegan avocado salad dressing is good right away but even better if you have time to let it rest.
You choose how thick or thin you want this dressing. If you want to make this avocado ranch dressing into a dip for veggies, keep it thick and creamy. If you want it to be pourable over salads, add more water or dairy-free milk to get the desired consistency.
Cover the leftovers well. Just like avocados, this will oxidize in the fridge as it sits overnight. Typically you can just spoon off the top layer that is browning and the rest is great. You can also try putting plastic wrap directly in contact with the top of the dressing to keep the air from oxidizing it.
WHEATGRASS LIME CILANTRO DRESSING
Wheatgrass Lime Cilantro Dressing
You will need:
1 cup loosely packed cilantro (coriander), stems removed and roughly chopped
1/2 avocado (or 1/2 cup plain yogurt)
1 teaspoon Organic Burst Wheatgrass
2 tablespoons fresh lime juice (about 1/2 lime), more to taste
1 garlic clove
1/4 cup olive oil
1 1/2 teaspoons apple cider vinegar
1/8 teaspoon salt
1/8 teaspoon cumin
Directions:
Puree all ingredients in a blender or food processor until smooth.
Taste and adjust seasonings if necessary.
TOP TIPS
Let it sit in the fridge for an hour or two. The flavor gets better after all the ingredients have time to rest in the fridge for an hour or two. This vegan avocado salad dressing is good right away but even better if you have time to let it rest.
You choose how thick or thin you want this dressing. If you want to make this avocado ranch dressing into a dip for veggies, keep it thick and creamy. If you want it to be pourable over salads, add more water or dairydairy-free free milk to get the desired consistency.
Cover the leftovers well. Just like avocados, this will oxidize in the fridge as it sits overnight. Typically you can just spoon off the top layer that is browning and the rest is great. You can also try putting plastic wrap directly in contact with the top of the dressing to keep the air from oxidizing it.
Notes:
It's best to use organic produce when juicing.
It's best consumed fresh, immediately for optimal nutritional benefits
Learn how to grow your own at home to save money while boosting your health.
MORE......
Vegan Pimento Cream Sauce
Oil-free Romesco Sauce
Vegan Roasted Red Pepper Sauce
Easy Vegan Ranch Dressing (nut-free!)
Vegan Red Pepper Curry Sauce
Almond butter Dressing
WHICH VEGAN DRESSING RECIPE DID YOU LIKE THE MOST?
WHICH VEGAN AVOCADO RANCH DRESSING DID YOU LIKE BEST ( A OR B)?
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