Vegan Cashew Ranch Dressing
Ranch dressing is one of those condiments that feels nearly impossible to replicate without buttermilk and mayo — but soaked raw cashews blended until silky smooth change everything. The result is genuinely creamy, tangy, and herbaceous, with dried dill, parsley, and chives delivering that classic ranch flavor you know and love. Lemon juice and apple cider vinegar bring the bright, slightly acidic backbone that makes ranch so craveable, while a small garlic clove and both garlic and onion powder layer in savory depth. A quick 30-minute soak in boiling water is all it takes to transform the cashews into a completely smooth, pourable base — no graininess, no compromise. You can dial in the consistency yourself, leaving it thick enough to use as a dip for veggies or thinning it out into a drizzleable salad dressing. A splash of Dijon mustard is optional but adds a subtle sharpness that really rounds out the flavor. This recipe makes 8 servings, so it's worth keeping a jar in the fridge all week for salads, grain bowls, wraps, or anything that needs a little something extra.
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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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