Vegan Chuy’s Ranch Dip

1 cup cilantro leaves, large stems removed

1/2 cup pickled Jalapenos

2 tablespoons juice from pickled Jalapenos

1 cup vegannaise

1/2 C plain Cashew yogurt

1 heaping tablespoon dry ranch seasoning

1/2 teaspoon garlic powder

1/2 teaspoon salt

2 T lime juice (fresh)

1/4 cup coconut milk plus 2 T of pickle juice

Add all ingredients to a blender and blend til smooth. 

For a conventional version, you can use store bought ranch seasoning, regular mayo, sour cream instead of cashew yogurt, and buttermilk instead of the pickle juice and coconut milk.