Vegetarian Vegan Cashew Ranch Dressing
Creamy, herby, and tangy in all the right ways, this cashew-based ranch delivers everything you love about the classic dressing without a drop of dairy or eggs. Soaking raw cashews in boiling water before blending is the secret move here — it softens them just enough to blend into a silky, pourable base that genuinely rivals any bottled version on the shelf. A combination of dried dill, parsley, chives, onion powder, and garlic powder gives it that unmistakable ranch flavor, while lemon juice and apple cider vinegar add the bright, tangy backbone that makes it taste fresh and alive. A touch of Dijon mustard is optional, but it rounds out the flavor beautifully if you have it on hand. You can dial the consistency up or down depending on how you plan to use it — thin it out for drizzling over salads or grain bowls, or keep it thick for dipping veggies and wraps. A short rest in the fridge lets the flavors meld and the texture firm up just slightly, so it's worth the wait. Once you have a jar of this in the refrigerator, you'll find yourself reaching for it constantly.
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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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