Ranch Dressing (Cashew-based)
Ingredients:
- 120 g (1 cup) soaked raw cashews
- 160 ml (¾ cup) almond milk
- 15 ml (1 tbsp) apple cider vinegar
- 15 ml (1 tbsp) lemon juice
- 5 ml (1 tsp) maple syrup
- 3 g (1) garlic clove
- 1.2 g (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:
Features:
20 minutes or less
Gluten-Free
Meal Prep Friendly
Raw
Grain-Free
Soy-Free
Oil-Free
Refined Sugar-Free
Nutrition:
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Soak the cashews the full 20-30 minutes in hot water until soft — under-soaked cashews leave a gritty texture that undermines the creamy ranch base.
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.
This recipe leans on a handful of key ingredients to get its flavor and texture right. The soaked raw cashews blends into a rich, creamy base that stands in for dairy. The almond milk adds a subtle nutty flavor and helps bind or thicken. The apple cider vinegar adds tang that cuts through richness and balances the flavors. The lemon juice adds acidity that brightens and balances the dish.
Ranch Dressing (Cashew-based)
Ingredients:
- 120 g (1 cup) soaked raw cashews
- 160 ml (¾ cup) almond milk
- 15 ml (1 tbsp) apple cider vinegar
- 15 ml (1 tbsp) lemon juice
- 5 ml (1 tsp) maple syrup
- 3 g (1) garlic clove
- 1.2 g (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:
Features:
Why These Ingredients:
This recipe leans on a handful of key ingredients to get its flavor and texture right. The soaked raw cashews blends into a rich, creamy base that stands in for dairy. The almond milk adds a subtle nutty flavor and helps bind or thicken. The apple cider vinegar adds tang that cuts through richness and balances the flavors. The lemon juice adds acidity that brightens and balances the dish.
Prep:
Soak the cashews the full 20-30 minutes in hot water until soft — under-soaked cashews leave a gritty texture that undermines the creamy ranch base.
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.
