Ranch Dressing {dairy free}

Updated on 3/31/2019: I increased the salt from ¼ to ½ teaspoon, increases the lemon juice to 2 tablespoons, and reduced the herbs to 1 tablespoon each. I prefer even a bit more lemon juice, so I go close to 2 ½ tablespoons.

To use dried herbs, use 1 teaspoon of dried dill and parsley. The general formula for is one tablespoon of fresh herbs to one teaspoon of dried herbs.

I add the cashews to a bowl of water, with about an inch or so of extra water covering them because they tend to expand a bit. If the cashews are done soaking before you're ready to use them, rinse them and then store them covered in the refrigerator for a day.

To speed up the soaking process, you can soak the cashews in a bowl of hot water for at least 10 minutes.

I've been using cashew pieces from Trader Joe's because they're a bit cheaper than whole cashews, and you can just measure them by weight.

For the seasonings and herbs, fresh is best, but if you don't have it, use dried herbs. I tend to use dried onion and garlic along with fresh dill and parsley, so that's what this recipe uses. Also, feel free to add black pepper to taste. Sometimes I add dried oregano as well. If you're using dried dill and parsley, use 1 teaspoon for every tablespoon of the fresh herb.

And finally, ¾ cup of water is a good amount for a thick dressing. To thin it, it's best to add additional water while you're blending the cashews. About 1 cup or a bit more will get you a thinner dressing.

Servings: tablespoons or 1 cup

Calories: 45kcal

Ingredients

1 cup raw cashews soaked in water for a few hours and rinsed; or soak in hot water for at least 10 minutes
½ to ¾ cup water
½ teaspoon salt
2 to 3 tablespoons fresh lemon juice about 1 large lemon
¼ teaspoon garlic powder
¼ teaspoon onion powder
1 tablespoon fresh dill no stems
1 tablespoon fresh parsley no stems

US Customary - Metric

Instructions

Combine the soaked cashews and water in a high speed blender or food processor, and blend until creamy.
Add the lemon juice, salt, garlic powder, onion powder, dill, and parsley and pulse to mix it up.
Use for salads, dips, sauces, etc. Store sealed in the refrigerator for a week.

Nutrition