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Ranch Dressing (Cashew-based)
Dressings
Ingredients:
- 120 g (1 cup) soaked raw cashews
- 160 ml (¾ cup) almond milk (or sub water)
- 1 tbsp apple cider vinegar
- 1 tbsp lemon juice (or sub dijon mustard)
- 1 tsp maple syrup
- 1 garlic clove (or sub 1 tsp garlic powder)
- ½ tsp onion powder
- 1 tbsp dry dill or 2 tbsp fresh dill (or sub parsley or chives)
- salt and pepper to your taste
Equipments:
- High-speed blender or food processor
- Spatula
- Sealed jar for storage
20 minutes or less
Gluten-Free
Grain-Free
Soy-Free
Oil-Free
Meal Prep Friendly
Features:
20 minutes or less
Gluten-Free
Grain-Free
Soy-Free
Oil-Free
Meal Prep Friendly
Nutrition:
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Instructions:
- Soak the Cashews
Soak 120 g (1 cup) raw cashews in hot water for 20–30 minutes. Drain well before blending. - Blend
Add the soaked cashews, 160 ml (¾ cup) almond milk, 1 tbsp apple cider vinegar, 1 tbsp lemon juice or Dijon mustard, 1 tsp maple syrup, 1 garlic clove or 1 tsp garlic powder, ½ tsp onion powder, and 1–2 tbsp fresh or dry dill to a high-speed blender. Blend until completely smooth. - Taste and Adjust
Taste and adjust salt, pepper, herbs, or acidity to your liking. - Chill and Serve
Refrigerate for at least 30 minutes to thicken and allow flavors to develop. Keeps in the fridge for up to 5 days.
Notes:
Soak cashews for at least 2 hours for the smoothest result. Quick-soak in boiling water for 15 minutes if short on time.
Fresh dill and chives make a noticeable difference over dried. Use fresh if possible.
Tips:
Blend on the highest speed for a full 60 seconds to ensure no cashew grittiness remains.
The dressing thickens in the refrigerator — thin with water a teaspoon at a time before using.
Storage:
Keeps refrigerated in a sealed jar for up to 1 week. Shake or stir before each use.
Swaps:
Cashews can be replaced with silken tofu for a lower-fat, higher-protein version. Dried herbs can substitute fresh in the same quantity.
Ranch Dressing (Cashew-based)
32 Tbsp
Prep 5 min
Blend 2 min
Ingredients:
- 120 g (1 cup) soaked raw cashews
- 160 ml (¾ cup) almond milk (or sub water)
- 1 tbsp apple cider vinegar
- 1 tbsp lemon juice (or sub dijon mustard)
- 1 tsp maple syrup
- 1 garlic clove (or sub 1 tsp garlic powder)
- ½ tsp onion powder
- 1 tbsp dry dill or 2 tbsp fresh dill (or sub parsley or chives)
- salt and pepper to your taste
Features:
20 minutes or less
Gluten-Free
Grain-Free
Soy-Free
Oil-Free
Meal Prep Friendly
Instructions:
- Soak the Cashews
Soak 120 g (1 cup) raw cashews in hot water for 20–30 minutes. Drain well before blending. - Blend
Add the soaked cashews, 160 ml (¾ cup) almond milk, 1 tbsp apple cider vinegar, 1 tbsp lemon juice or Dijon mustard, 1 tsp maple syrup, 1 garlic clove or 1 tsp garlic powder, ½ tsp onion powder, and 1–2 tbsp fresh or dry dill to a high-speed blender. Blend until completely smooth. - Taste and Adjust
Taste and adjust salt, pepper, herbs, or acidity to your liking. - Chill and Serve
Refrigerate for at least 30 minutes to thicken and allow flavors to develop. Keeps in the fridge for up to 5 days.
