Pregnancy Friendly Vegan Cashew Ranch Dressing
Creamy, herby, and completely plant-based, this cashew ranch scratches that tangy dressing itch without any of the ingredients that can feel iffy during pregnancy. Store-bought ranch often contains raw eggs or unpasteurized dairy — two things worth avoiding right now — so blending your own from whole, simple ingredients is a genuinely smart swap. Soaked raw cashews do all the heavy lifting here, turning silky smooth in a high-speed blender and creating a rich base that rivals anything from a bottle. Fresh lemon juice, apple cider vinegar, and a lineup of classic dried herbs bring that unmistakable ranch flavor, while a small garlic clove adds just enough bite. You can dial the consistency up or down depending on whether you want a drizzle for salads or a thick dip for veggies and crackers — both are excellent. A short rest in the fridge lets the flavors bloom and the texture set, so a little patience pays off. It keeps well in an airtight jar, which means you can make a batch at the start of the week and reach for it whenever a craving hits.
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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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