Creamy, herby, and completely plant-based, this cashew ranch is the kind of dressing that makes you want to pour it on absolutely everything. Soaking raw cashews in boiling water and then blending them at high speed is the trick that gives this dressing its silky, dairy-free base — no cream, no buttermilk, just pure cashew magic. Dried dill, parsley, and chives bring that classic ranch flavor you know and love, while lemon juice and apple cider vinegar add the tangy brightness that makes it taste genuinely fresh. Bottled dressings often sneak in unexpected grains or thickeners, so blending your own from scratch means you know exactly what's going in. You can dial the consistency up or down depending on whether you want a thick dip for veggies or a pourable drizzle for salads — 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 dressing thicken up beautifully before serving.
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Place the cashews in a bowl and cover with boiling water. Soak for 30 minutes, then drain and rinse well.
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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