Mustard Free Vegan Cashew Ranch Dressing
Creamy, herby, and completely dairy-free, this cashew ranch is the kind of dressing that makes you want to pour it over everything in sight. Soaked raw cashews blended with lemon juice, apple cider vinegar, and a lineup of classic ranch herbs — dill, parsley, chives — create a base that's genuinely rich without a drop of cream or buttermilk. For anyone navigating a mustard sensitivity, the Dijon listed in the recipe is clearly marked as optional and easy to leave out entirely, so you get all the tangy, savory flavor without the worry. The apple cider vinegar and lemon juice do the heavy lifting on brightness, meaning you won't miss it at all. You can dial the texture anywhere from a thick dip to a pourable drizzle just by adjusting the water, which makes it incredibly versatile for salads, grain bowls, veggie platters, or even as a sandwich spread. A short rest in the fridge before serving lets the flavors come together and the dressing thicken up beautifully. Once you see how easy it is to make from scratch, store-bought bottles with their long ingredient lists will feel completely unnecessary.
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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)
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.
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