Brazil Nut Free Vegan Cashew Ranch Dressing
Creamy, herby, and completely plant-based, this cashew ranch is the kind of dressing that makes you want to pour it on absolutely everything. Soaking raw cashews in boiling water before blending is the secret to that silky, smooth texture — no dairy required, and no brazil nuts anywhere near the recipe. The combination of dried dill, parsley, chives, onion powder, and garlic powder hits every classic ranch note, while lemon juice and apple cider vinegar add just enough tang to keep things bright and balanced. A splash of Dijon mustard is optional but genuinely worth it for a little extra depth. You can dial the consistency up or down depending on whether you want a thick dip for veggies or a pourable drizzle for salads — just add water one tablespoon at a time until it's exactly right. Letting it chill in the fridge for at least 15 minutes before serving makes a noticeable difference, giving the flavors time to meld into something that tastes like it came from a much fancier bottle. Once you have a jar of this in the fridge, you'll find yourself reaching for it constantly.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!