Cashew Ranch Dressing

  • Yield : 1 Cup
  • Prep Time : 10m
  • Ready In : 10m
It’s frickin’ hot, right?  You want the food you eat on a summer afternoon to feel like a much-needed rest in the shade, and few things refresh like crisp, cut fruit and veggies.  The celebrated American paring to these kinds of snacks, sides and party platters is, of course, ranch dressing.  And we’re writing this to tell you that vegan ranch dressing is indeed possible.  Probable.  Inevitable.
In addition to things like celery, carrots and tomatoes, our ranch dressing would actually go perfect with Buffalo Tofu Wedges or a slice of pizza.  A few tips: we found raw cashews at our local Lucky supermarket, as well as Trader Joes and other places.  Not hard to find.  Make sure to use an unsweetened soy or other milk alternative, as the regular variety makes the dip a tad sweet.  However, if buttermilk ranch is your jam sandwich, do use “original flavor” with about 1/8 teaspoon of vinegar to balance it.
Est. cost: $4.35 (assuming you’ve already got most of the herbs/spices laying around)


  • 1/4 Cup Raw Cashews
  • 1/2 plus 1/4 Cup Unsweetened Soy Milk
  • Juice from Half of a Lemon
  • 1 Tbsp Chopped Onion
  • 2 Tsps Dehydrated or Fresh Chopped Chives
  • 1 Tsp Garlic
  • 1 Tsp Dill
  • 1/2 Tsp Black Pepper
  • 1/4 Tsp Fresh Chopped or Dehydrated Parsley
  • 1/4 Tsp Salt or to Taste
  • 1/8Tsp White Wine Vinegar (Optional)


Step 1

Finely chop the parsley, onion, and chives if you are using fresh ingredients and set aside.

Step 2

In a blender add the raw cashews and 1/2 cup unsweetened soymilk and liquefy. If you are using raw cashews, this may take a few minutes but shouldn't take more than 3-4. If you want a faster blend, you can soak the cashews for about an hour or two beforehand.

Step 3

Add in all the other ingredients, except the parsley and mix in the blender once more.

Step 4

Once they are mixed, add in the parsley and blend for just a few seconds.

Step 5

Serve as a dressing for salad, dip for pizza, fresh veggies, or try with our Buffalo Tofu Wedges

"Oh, what a feeling. When you're dancing on the ceiling. And plant-based." -Lionel Richie

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