Low Iodine Vegan Cashew Ranch Dressing
Creamy, herby, and surprisingly indulgent, this cashew-based ranch is the kind of dressing that makes you want to pour it on absolutely everything. Soaking raw cashews in boiling water before blending is the secret to that silky, smooth texture — no dairy required, and no iodine-heavy ingredients like seaweed, seafood, or conventional dairy sneaking in. The flavor comes from a well-balanced lineup of dried dill, parsley, chives, garlic powder, and onion powder, which together nail that classic ranch profile without any shortcuts. A splash of lemon juice and apple cider vinegar add just enough brightness and tang to keep it from feeling heavy. You can dial the consistency up or down depending on whether you want a drizzleable dressing or a thick dip for vegetables and crackers. Store-bought ranch dressings are often a minefield of additives and dairy derivatives that can be tricky to vet, so making your own gives you full control over every ingredient. Refrigerate it for at least 15 minutes before serving and the flavors come together beautifully — it genuinely gets better as it sits.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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)
Can be omitteddijon mustard
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!