Cashew ranch dressing is rich, creamy, and flavorful. This vegan ranch is so easy to make, right in your blender, no oil needed!
Servings 12servings
Author Becky Striepe
Ingredients
1cupcashewsraw or roasted is fine
¾cupwater
¼cuplemon juice
1teaspoondried dill
1teaspoononion powder
1large cloveor 2 small cloves of garlic
¼teaspooneach of salt and black pepperor more, to taste
Instructions
Soak the cashews with enough hot water to cover them completely for 10 minutes.
Drain the cashews and pour them into the blender along with the remaining ingredients, except the salt and pepper. Blend until completely smooth. This will take about a minute in a high speed blender, and it will take longer in a regular blender. Just keep blending, stopping every minute to give the motor breaks, until your mixture is totally smooth.
Taste, and add more salt and pepper, if needed, to suit your tastes. Refrigerate until you're ready to serve.
Video
Notes
You can use raw or roasted cashews to make this cashew ranch. Soaking will soften either one enough to blend up creamy.I can't stress enough how important it is to blend thoroughly. You don't want a grainy result, and you can get a creamy sauce, even in a regular blender. Just make sure that you give your blender's motor a break between blasts, so you don't burn it out.Leftover dressing will keep in an airtight container for five to seven days in the refrigerator. This dressing does thicken up as it cools, so don't panic if it feels a bit thin when it comes out of the blender. Just stick it into the fridge to chill, and it will thicken up to creamy perfection.