Anti Inflammatory Vegan Cashew Ranch Dressing
Creamy, herby, and surprisingly rich, this plant-based ranch hits every note you want in a dressing — tangy from lemon juice and apple cider vinegar, deeply savory from layers of dill, chives, parsley, and garlic. Raw cashews are the real star here, blending into a silky base that rivals any dairy-heavy version without a drop of cream or buttermilk. Both apple cider vinegar and lemon juice bring natural anti-inflammatory properties to the table, while garlic adds its own well-documented benefits — so every drizzle is actually doing something good for you. Bottled ranch dressings are notorious for hidden seed oils, preservatives, and additives that can quietly work against an anti-inflammatory lifestyle, which makes a homemade version like this genuinely worth the extra few minutes. The technique is simple: soak, blend, taste, adjust — and the result is a dressing you can thin out for salads or keep thick as a dip for raw vegetables. A short rest in the fridge lets the flavors meld and the texture set, so it's even better after it chills. Keep a jar on hand all week and you'll find yourself reaching for it on everything.
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Learn more →Ingredients
8 servings
- 1 cup raw cashews
- ½ cup water, plus more to thin
- 2 tbsp lemon juice
- 1 tbsp apple cider vinegar
- 1 small garlic clove
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp dried dill
- ½ tsp dried parsley
- ½ tsp dried chives
- ½ tsp salt
- ¼ tsp black pepper
- 1 tsp dijon mustard (optional)
Instructions
- 1
Place the cashews in a bowl and cover with boiling water. Soak for 30 minutes, then drain and rinse well.
- 2
Transfer the drained cashews to a high-speed blender. Add the ½ cup water, lemon juice, apple cider vinegar, garlic clove, onion powder, garlic powder, dried dill, dried parsley, dried chives, salt, black pepper, and Dijon mustard, if using.
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