Lactose Free Vegan Cashew Ranch Dressing
Creamy, herby, and completely dairy-free, this cashew-based ranch scratches every itch that classic bottled dressing does — without a drop of milk, cream, or buttermilk in sight. Soaking raw cashews in boiling water and then blending them at high speed is the trick that produces that thick, velvety texture most people assume only comes from dairy. The combination of dried dill, parsley, chives, onion powder, and garlic powder hits all the familiar ranch flavor notes, while lemon juice and apple cider vinegar add the subtle tang that makes it taste genuinely convincing. A touch of Dijon mustard rounds out the depth if you want a little extra complexity. You can thin it down into a pourable salad dressing or leave it thick enough to work as a dip for vegetables, wings, or anything else that benefits from a cool, creamy sauce. Chilling it for at least 15 minutes before serving lets the flavors meld and the consistency set up beautifully. It keeps well in the fridge, so making a batch ahead of time is absolutely worth it.
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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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