Red Meat Allergy Friendly 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 blend into a silky base that mimics the richness of a classic ranch without any dairy — or any animal protein whatsoever, which makes it a natural fit for anyone navigating a red meat allergy and trying to keep their plate clean and worry-free. The flavor comes from a well-rounded lineup of dried dill, parsley, chives, garlic powder, and onion powder, so it tastes like the real deal right out of the blender. A splash of lemon juice and apple cider vinegar give it that tangy brightness that makes ranch so craveable in the first place. You can dial the consistency up or down depending on whether you want a thick dip for veggies or a pourable drizzle over a salad. A short rest in the fridge lets all those flavors meld together beautifully before serving. Once you have a jar of this in your refrigerator, it's hard to imagine going back to the bottled stuff.
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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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