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Smoked Anaheim Ranch

Oh, she T H I C C.

GF. V. SF.


2 big Anaheim chiles

1 cup raw cashews

1 lime, cut in half

1/4 cup fresh chives

1/2 cup non dairy milk (or 1/4 cup for a dip)

1 tsp onion powder

1/2 tsp garlic powder

Salt & pep to taste

Chili oil or hot sauce to garnish


To the smoker:

Preheat an electric smoker to 250°F and add a handful of dry chips (I use whisky barrel)

[Alternatively, preheat a grill on medium heat with a smoker box]

Place peppers, lime, and cashews on a parchment lined pan (I also smoked pecans & sun dried tomatoes for a salad to carry this ranch to my face)

Smoke the peppers & limes for 90 minutes (until soft & the color is golden)

Smoke the cashews for 30 minutes (until they have a golden brown color)

Place all ingredients in a blender and blend until smooth, tasting and adjusting seasonings until yummy

Coat some greens, dunk a tater in it, do whatever the heck you want!

I massaged into some leafy greens and topped with smoked pecans, sun dried tomatoes, parm, and chili oil


Vicious Variations:

Use any peppers or chiles in place of Anaheim. Red bells, jalapeños, serranos, oh the possibilities!

Add a handful of nooch or dairy free cheese for a fantastic pretzel dip.

Don't have a smoker? Roast everything in the oven and toss a couple dashes of liquid smoke or smoked paprika in the blender.


Sound Mate:

Bullet Boys - S/T

Smoooooooooth up in yaaaaaaaaa!


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