Pescatarian Vegan Cashew Ranch Dressing
Creamy, herby, and completely plant-based, this cashew ranch is the kind of dressing that makes you want to pour it on absolutely everything. Soaked raw cashews blended with lemon juice, apple cider vinegar, and a classic lineup of dill, parsley, and chives create a texture that's genuinely silky — no dairy required. It works beautifully as a pourable salad dressing or a thicker dip depending on how much water you blend in, which makes it incredibly versatile for weeknight meals and entertaining alike. Pescatarian eating is already naturally flexible, and a dressing like this fits right in whether you're drizzling it over a salmon grain bowl, dunking shrimp skewers, or dressing up a simple green salad. The flavor actually deepens after a short rest in the fridge, so it rewards a little patience. A touch of Dijon mustard is optional but adds a subtle sharpness that rounds everything out beautifully. Once you see how easy it is to blend together, bottled ranch is going to feel like a distant memory.
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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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