Yummy Vegan Salad Dressings

My sister and I were just discussing homemade salad dressings and I got to thinking "Hey - I have several really good vegan recipes that I've not posted!"

(Who thinks to post just SALAD DRESSINGS after all. )

Well, my sister isn't vegan but she's definitely a good vegetarian cook and (way-to-go) she's doing her darndest to impress her boyfriend with her culinary skills involving no animal products (He being a dyed-in-the-wool game hunter and all, pfffft).

AND! Little Sister's moved herself off to the omni-populated, wild woods of Alaska (of all places), but none the less, she's wowing the people in her workplace with a few vegan goodies. I'm so proud of her!

Anyway, the purpose of my rambling introduction? I love making my own dressings and have several that are favorites with family and friends - and SURPRISE! They're all vegan... so I was inspired by our conversation to post a few recipes for awesome VEGAN SALAD DRESSINGS.

Creamy Ranch

(can even be made "raw")

-- 1 1/4 cups raw cashews (soak them for an hour or so, then drain for a creamier dressing)

-- 3/4 cup soymilk OR water if you want a completely RAW dressing!!

-- 1/2 a lemon, juiced

-- 1/3 cup cider vinegar (I think that's raw, right?)

-- 1/3 cup extra virgin olive oil

-- 3 cloves garlic

-- 1 teaspoon garlic powder

-- 3 teaspoons onion powder

-- 1 teaspoon dill (or 2 tsp fresh - fresh is better!)

-- 1 tablespoon sea salt

-- 1/2 teaspoon basil (or 1 Tbsp. fresh, fresh is better)

And to add after it's done:1/4 cup finely minced parsley and 1/2 t more dill, minced.
Blend cashews and liquid until creamy and smooth - this takes a while. Then add everything except the last 2, then once blended, stir in the last 2 ingredients. This gets thicker in the fridge.

SO SO YUMMY and no one guesses it's vegan OR "raw".

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Tahini Viniagrette

1/4 cup extra virgin olive oil

3 cloves garlic

1/2 cup sesame tahini, stirred very well

2 teaspoons cider vinegar

1/2 tsp salt

2 "grinds" fresh black pepper

3 Tbsp. fresh squeezed lemon juice

1/2 tsp finely grated lemon zest

1/2 teaspoon paprika

1/4 cup lightly packed fresh parsley

1/2 cup cold water

Heat garlic in 2 tablespoons of the olive oil in a pan over low heat for 2 minutes, just until it's starting to soften but is NOT cooked or brown.

Add garlic and all ingredients (including the rest of the oil) except parsley to the food processor and blend until smooth.

Add the parsley and blend until parsley is very finely chopped but not solid green and it's all blended in. Refrigerate before serving.

This is so good on baby spring greens. Yum.

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Mango Mint Dressing

1 mango, peeled, pitted, chopped and pureed

2 sliced green onions

1 tsp. sugar

1/4 cup rice vinegar

2 tablespoons vegetable oil

2 teaspoons sesame oil

1/2 teaspoon salt

1 tablespoon fresh mint leaves

1 tablespoon fresh cilantro leaves

Puree all ingredients except fresh herbs in a blender or food processor until smooth. Add fresh mint leaves and cilantro and pulse until herbs are chopped.

Delicious on rice noodles or a Thai type salad.