Gelatin 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 any hidden animal-derived thickeners. That matters more than you might think — many store-bought ranch dressings and even some homemade versions rely on gelatin or gelatin-adjacent stabilizers to achieve that thick, pourable texture. Here, soaked raw cashews do all the heavy lifting, blending into a silky, rich base that needs absolutely nothing else to hold it together. A bright hit of lemon juice and apple cider vinegar keeps it tangy, while dried dill, parsley, and chives nail that unmistakable ranch flavor you're after. The optional Dijon mustard adds a subtle depth that makes the whole thing taste like it came from somewhere far fancier than your blender. It works equally well as a pourable salad dressing or a thick, scoopable dip depending on how much water you add — genuinely versatile. 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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