Barley Free Vegan Cashew Ranch Dressing
Creamy, herby, and completely plant-based, this cashew ranch delivers everything you love about the classic dressing without a drop of dairy or any grain-based thickeners. Soaking raw cashews in boiling water is the secret move here — it softens them just enough so your blender can whip them into a silky, pourable base that genuinely rivals the bottled stuff. Lemon juice and apple cider vinegar bring that signature tangy kick, while dried dill, parsley, and chives layer in the familiar ranch flavor you're craving. A touch of Dijon mustard is optional but adds a subtle depth that makes the whole thing taste more complex than the short ingredient list suggests. Store-bought dressings can be a minefield of hidden additives and grain derivatives, so blending your own from scratch puts you fully in control of what goes in. You can dial the consistency up or down — keep it thick for a dip or thin it out tablespoon by tablespoon for a drizzleable salad dressing. A quick chill in the fridge before serving lets the flavors bloom and the texture set, so it's worth the short wait.
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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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