Dairy free-ranch dressing with cashews

Time: 10 minutes plus overnight soaking of nuts

Servings: 1.5 cups



  • 1 cup raw cashews (soaked in hot water 30 minutes or overnight in cool water)
  • 2/3 cup unsweetened almond milk
  • 2 tsp. lemon juice
  • 1 garlic clove, peeled
  • ½ tsp. sea salt or Himalayan salt
  • 1 pinch freshly ground pepper
  • ¼ tsp. onion powder
  • 1 tsp. apple cider vinegar
  • ½ tsp. maple syrup or honey
  • 2 tsp. dried dill
  • 1 tbsp. freshly minced parsley
  • ½ tps. dried chives



  1. Soak cashews as desired.
  2. Pour almond milk into a bowl and add the lemon juice to make buttermilk.
  3. Drain and rinse cashews.
  4. In a small blender, add cashews, buttermilk, garlic, salt, pepper, onion powder, vinegar and maple syrup.
  5. Blend on high for 2 minutes or until very creamy.
  6. Add herbs and blend until incorporated.
  7. Use immediately at room temperature or refrigerate in an airtight container for a few hours to chill.


Great as a veggie dip or as a salad dressing. If too thick when you remove it from the fridge, add a little amount of almond milk.

Notes: Store in fridge for maximum 7 days. Does not freeze well.


Adapted from: www.minimalistbaker.com

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