Rice 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 a single grain of rice in sight. Soaking raw cashews in boiling water is the secret move here — it softens them just enough so a high-speed blender can whip them into a silky, pourable base that rivals anything from a bottle. A punchy combination of dried dill, parsley, chives, onion powder, and garlic powder gives it that unmistakable ranch flavor, while lemon juice and apple cider vinegar add the bright, tangy edge that makes it genuinely craveable. A touch of Dijon mustard is optional, but it rounds out the depth in a way that's hard to put your finger on and even harder to leave out. You can dial the consistency up or down depending on how you plan to use it — thin it out for drizzling over salads or grain bowls, or keep it thick for dunking vegetables and wraps. A short rest in the fridge lets the flavors bloom and the texture settle into something truly luxurious. Once you've made this at home, store-bought ranch is going to feel like a real downgrade.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!