Fish 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 anything pulled from the sea. Traditional ranch recipes often sneak in anchovy-based Worcestershire or other fish-derived ingredients, so making it from scratch is genuinely the safest and most satisfying route. Soaked raw cashews blended on high become impossibly silky, forming a rich base that holds up beautifully to the garlic, dill, chives, and parsley layered in. A splash of lemon juice and apple cider vinegar give it that signature tangy kick that makes ranch so craveable in the first place. You can dial the consistency up or down — thick enough to use as a dip for veggies and wings, or thinned out just enough to drizzle over a wedge salad. A short rest in the fridge before serving lets all those dried herbs bloom and the flavor really come together. Once you taste how good homemade ranch can be, the bottled stuff is going to have a hard time making it back into your cart.
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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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