Turmeric 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. Soaked raw cashews blended with lemon juice, apple cider vinegar, and a classic lineup of dill, parsley, and chives deliver that tangy, cooling ranch flavor without a drop of dairy. Many store-bought vegan dressings sneak in spice blends that can include turmeric or other yellow-toned additives, so making your own gives you full control over every single ingredient. The blending process is where the magic happens — a full 60 to 90 seconds in a high-speed blender transforms those softened cashews into something genuinely silky and smooth. You can dial in the consistency too, keeping it thick enough to use as a dip for veggies or thinning it out into a drizzleable salad dressing with a splash of extra water. A short rest in the fridge lets the herbs bloom and the flavors meld, so it tastes even better after that 15-minute chill. Once you have a jar of this in the refrigerator, it's hard to imagine going back to anything bottled.
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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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