Shellfish Free 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. Soaking raw cashews in boiling water before blending is the secret move here — it softens them just enough to whip into a silky, smooth base that rivals any bottled version. A bright hit of lemon juice and apple cider vinegar keeps it tangy, while dried dill, parsley, and chives deliver that classic ranch flavor you know and love. Because every ingredient is straightforward and whole, there's no need to scrutinize labels for hidden seafood-derived additives that sometimes sneak into store-bought dressings and condiments. You can dial the consistency up or down depending on whether you want a drizzleable salad dressing or a thick dip for veggies and wings. A short rest in the fridge lets all those flavors meld together beautifully, so it genuinely tastes better after a little patience. Make a jar on Sunday and you'll be reaching for it all week long.
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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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