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Buffalo Chickpea Tacos from Vegan Richa's Everyday Kitchen

Celery Ranch Sauce

Richa Hingle
Servings 1 cup


  • 1/2 cup (60g) raw cashews, soaked for 15 minutes and drained, or ground raw cashews
  • 2/3 cup (160ml) plain unsweetened nondairy milk or 1/2 cup (120ml) water
  • 1/2 teaspoon salt
  • 2 teaspoons extra-virgin olive oil
  • 1/4 teaspoon black pepper
  • 1 teaspoon garlic powder or 4 cloves roasted garlic
  • 3/4 teaspoon onion powder
  • 1 to 2 tablespoons nutritional yeast
  • 2 teaspoons apple cider vinegar or distilled white vinegar
  • 1/2 teaspoon celery seeds
  • 1/2 teaspoon dried parsley
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon dried dill
  • 2 teaspoons finely chopped fresh chives or 1 teaspoon dried chives, optional


  • In a blender, combine the cashews, milk, salt, oil, pepper, garlic powder, onion powder, nutritional yeast, vinegar, parsley, thyme, and dill. Blend until smooth and creamy. Taste and adjust the seasonings. Add the chives (if using) and stir gently to combine.


From Vegan Richa’s Everyday Kitchen copyright © 2017 by Richa Hingle. Used by permission Vegan Heritage Press.