Capsaicin Free Vegan Cashew Ranch Dressing
Most store-bought ranch dressings are loaded with dairy, and many spicy-free versions still sneak in unexpected heat from certain mustards or seasoning blends. This creamy, blended dressing sidesteps all of that by building its bold, herby flavor entirely from soaked cashews, bright lemon juice, apple cider vinegar, and a classic lineup of dried dill, parsley, and chives. The result is genuinely rich and tangy — the kind of dressing that makes you want to pour it on everything. Soaking the cashews in boiling water before blending is the key step that gives the final texture that silky, pourable quality without any cream or buttermilk. You can dial the consistency up or down depending on whether you want a drizzleable salad dressing or a thicker dip for veggies and wraps. A short rest in the fridge lets the flavors meld and the dressing thicken just enough to cling beautifully to whatever you're serving it with. It's the kind of recipe that quietly becomes a weekly staple once you realize how easy it is to make.
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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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