Eggless Vegan Cashew Ranch Dressing
Creamy, herby, and completely plant-based, this cashew ranch delivers everything you love about the classic dressing without a single drop of dairy or egg. Soaking raw cashews in boiling water is the secret move here — it softens them just enough so a high-speed blender can transform them into a silky, pourable base that genuinely rivals the bottled stuff. Lemon juice and apple cider vinegar bring that familiar tangy backbone, while dried dill, parsley, chives, onion powder, and garlic powder layer in all the savory, garden-fresh flavor that makes ranch so craveable. A touch of Dijon mustard is optional but adds a subtle depth that takes the whole thing up a notch. You can dial the consistency up or down depending on whether you want a drizzleable salad dressing or a thick dip for veggies and wings — just add water one tablespoon at a time. A short rest in the fridge lets the flavors bloom and the texture set, so it tastes even better after a few minutes of patience. Once you see how easy this comes together, store-bought ranch is going to feel like a very unnecessary purchase.
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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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