Carrageenan Free Vegan Cashew Ranch Dressing
Creamy, herby, and genuinely satisfying, this cashew-based ranch is the kind of dressing that makes you forget you ever needed dairy in the first place. Soaking raw cashews in boiling water and then blending them at high speed creates a silky, rich base that rivals anything you'd pour from a bottle — without the additives that sneak into so many store-bought alternatives. Carrageenan, a common thickener and stabilizer found in packaged dressings and plant-based products, is nowhere near this recipe, which gets all of its body from the cashews themselves. Dried dill, parsley, and chives hit every classic ranch note, while lemon juice and apple cider vinegar keep things bright and tangy. A touch of Dijon mustard is optional but adds a subtle depth that really rounds out the flavor. You can dial the consistency up or down — thick enough to use as a dip for veggies or wings, or thinned out to drizzle over a salad or grain bowl. Make a jar on Sunday and you'll find yourself reaching for it all week long.
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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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