Peanut 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 peanut-based ingredients to worry about. Soaking raw cashews in boiling water is the secret move here — it softens them just enough that a high-speed blender can whip them into a silky, pourable base that genuinely rivals anything from a bottle. The combination of dried dill, parsley, chives, garlic powder, and onion powder hits all the familiar ranch notes, while lemon juice and apple cider vinegar add that tangy brightness that keeps you coming back for another dip. Store-bought dressings can be a minefield of shared-facility warnings and hard-to-read labels, so blending your own from scratch means you know exactly what's in every spoonful. You can dial the consistency up or down depending on whether you want a drizzleable salad dressing or a thick dip for veggies and wings — just add water a tablespoon at a time until it's exactly right. A short rest in the fridge lets the flavors meld and the texture set, so it's even better after those 15 minutes than it was straight out of the blender.
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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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