Dairy Free Ranch Dressing

October 18, 2025

Millet Bread Loaf (Gluten-Free, Vegan, Oil-free, Refined Sugar-Free, WFPB)

Oil-Free | Refined Sugar-Free | Whole-Food Plant-Based Looking for the easiest gluten-free bread that’s also vegan, oil-free, refined sugar-free, and made with whole ingredients? You’re in the right place. This Millet Flour Loaf Bread is soft, sliceable, and incredibly simple to make—no kneading, no gums, and no strange ingredients required! When I saw a video for this bread on YouTube, I just had to try it! I'm so glad I did. Perfect for sandwiches, toast, or slathered with your favorite nut butter, this recipe is a game-changer for gluten-free and whole food plant-based eaters. 🌾 Why Millet Flour? Millet is an ancient grain that’s naturally gluten-free, mild in flavor, and packed with nutrients like magnesium, iron, and fiber. It also happens to make a fantastic flour for baking when used correctly—giving you a tender crumb without the dense texture common in many gluten-free loaves. ✅ What Makes This Bread Special? 100% Gluten-Free – Made entirely with mille...

I'm not crazy about green salads unless they're smothered in a creamy dressing. Creamy dressing doesn't have to be unhealthy! It doesn't have to have any dairy in it either.

You can adjust the amount of herbs and garlic to suit your tastes. I have also made this using parsley and dill. You could use chives or cilantro too. If you have a garden, let it inspire you.

I use it on salad or as a sauce for other things like falafel.

Dairy Free Ranch Dressing
Makes up to 1 cup

Ingredients

1/2 cup soaked raw cashews, drained
1/4 - 1/2 cup fresh filtered water*
1/4 cup chopped fresh herbs (I used dill)
1 teaspoon minced onion
1/4 minced garlic (or more if you wish)
1/4 teaspoon pink salt
1-2 teaspoons apple cider vinegar**

Directions

Place all ingredients in a blender and blend until the herbs are nicely incorporated into the dressing.
Store in a glass jar for up to a week.

* Start with 1/4 cup of water, then, decide if you want it thinner after you blend it.

** I like to add 1 teaspoon of vinegar and then taste it after blending. I like things a bit more on the sour side, so I usually add a second teaspoon.

This recipe was inspired by Melissa over at My Whole Food Life.