Mushroom Free Vegan Cashew Ranch Dressing
Creamy, herby, and completely plant-based, this cashew ranch delivers everything you love about the classic dressing without a drop of dairy — or any fungi to worry about. So many store-bought and restaurant ranch options sneak in unexpected ingredients, making label-reading a chore, but this one is built from scratch with a short, transparent list you can trust. Soaked raw cashews are the secret weapon here: once blended at high speed, they turn impossibly silky and rich, forming a base that genuinely rivals buttermilk ranch in texture and body. The combination of dried dill, parsley, chives, onion powder, and garlic powder hits all those familiar savory, tangy notes, while lemon juice and apple cider vinegar keep things bright and balanced. A touch of Dijon mustard is optional but adds a subtle depth that makes the whole thing taste a little more complex. You can dial the consistency up or down — thick enough to use as a dip for veggies and wings, or thinned out to drizzle over salads and grain bowls. 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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