
Most store-bought ranch dressings are loaded with soybean or canola oil, making them a hard pass for anyone avoiding industrial seed oils. This creamy, herb-packed dressing skips all of that entirely — the richness comes purely from blended raw cashews, which create a silky, luxurious base without a drop of refined oil in sight. Lemon juice and apple cider vinegar bring the tangy brightness you expect from a classic ranch, while dried dill, parsley, and chives nail that familiar herby flavor from top to bottom. A small garlic clove and a hit of both onion and garlic powder round everything out so it tastes deeply savory and satisfying. You can dial the consistency up or down depending on whether you want a pourable salad dressing or a thick dip for veggies and wings — just add water a tablespoon at a time until it's exactly right. Give it a quick rest in the fridge before serving and the flavors come together beautifully. Once you have a jar of this in the refrigerator, you'll find yourself reaching for it on everything.
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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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