Ginger Free Vegan Cashew Ranch Dressing
Creamy, herby, and completely dairy-free, this cashew ranch is the kind of dressing that makes you want to dunk everything in sight. Soaked raw cashews blended with lemon juice, apple cider vinegar, and a classic lineup of dill, parsley, and chives creates a texture so silky it's hard to believe there's no buttermilk involved. Many store-bought ranch dressings and even homemade versions sneak in ginger or ginger-adjacent spices, but every ingredient here is straightforward and easy to verify. The flavor is bright and tangy with that unmistakable ranch character, and the optional Dijon mustard adds a subtle depth without throwing off the balance. You can dial the consistency up or down depending on whether you want a pourable salad dressing or a thick dip for veggies and wings. A quick rest in the fridge lets everything meld together beautifully, so it tastes even better after those 15 minutes than it does straight out of the blender.
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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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