Soy 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 soy. That last part matters more than you might think — a lot of store-bought vegan dressings and mayo-based alternatives sneak in soy lecithin or soybean oil, making label-reading an exhausting chore. Here, raw cashews do all the heavy lifting: soaked briefly in boiling water and blended on high, they transform into a silky, rich base that rivals anything from a bottle. The combination of dried dill, chives, parsley, onion powder, and garlic powder hits every note of that familiar ranch flavor you grew up on. A splash of lemon juice and apple cider vinegar keep it bright and tangy, while the optional Dijon adds a subtle depth that makes the whole thing taste more complex than the ingredient list suggests. 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. 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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