Honey Free Vegan Cashew Ranch Dressing
Creamy, herby, and tangy in all the right ways, this cashew ranch is the kind of dressing that makes you want to pour it on absolutely everything. Soaked raw cashews blended with lemon juice, apple cider vinegar, and a classic lineup of dill, parsley, chives, onion powder, and garlic powder creates a base that's genuinely rich and satisfying — no dairy, no eggs, and crucially, no honey anywhere in sight. So many store-bought vegan dressings sneak in honey as a sweetener or flavor booster, which makes label-reading a chore, but this one is completely free of it from start to finish. The optional Dijon mustard adds a subtle depth that takes the flavor from good to really good, and the whole thing comes together in a blender in under two minutes of active effort. You can dial the consistency up or down depending on whether you want a drizzleable salad dressing or a thick, scoopable dip for veggies and wraps. A short rest in the fridge lets the herbs bloom and the flavors meld, so it tastes even better after a few minutes of patience. 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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