Turkey 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 any animal products in sight. Soaking raw cashews in boiling water is the secret move here — it softens them just enough so your blender can whip them into a silky, pourable base that genuinely rivals buttermilk ranch in texture. Dried dill, chives, parsley, onion powder, and garlic powder do the heavy lifting on flavor, while lemon juice and apple cider vinegar add that signature tangy kick that makes ranch so craveable. A touch of Dijon mustard is optional but worth it for a little extra depth. 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 — just add water one tablespoon at a time until it's exactly right. Letting it chill in the fridge for at least 15 minutes before serving makes a noticeable difference, giving the flavors time to meld and the dressing time to set. Keep a jar of this in the fridge and you'll find yourself reaching for it on everything.
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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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