Gluten Free Vegan Cashew Ranch Dressing
Creamy, herby, and completely plant-based, this cashew ranch delivers everything you love about the classic dip without a drop of dairy or a single grain of gluten. Bottled ranch dressings are notorious for sneaking in thickeners, modified starches, and other additives that can be a minefield for anyone eating gluten-free, so blending your own from scratch is genuinely the smarter move. Soaked raw cashews do all the heavy lifting here — once blitzed in a high-speed blender, they turn impossibly silky and rich, forming a base that rivals any buttermilk version. The combination of dried dill, chives, parsley, onion powder, and garlic powder hits every note you expect from a good ranch, while lemon juice and apple cider vinegar add that signature tangy brightness. You can dial the consistency up or down depending on whether you want a thick dip for veggies or a pourable drizzle for salads — just add water a tablespoon at a time. A short rest in the fridge before serving lets the flavors meld and the dressing thicken up beautifully, so a little patience goes a long way. Once you see how easy this is to pull together, store-bought will be hard to justify.
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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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