Cashew Ranch Dip

February 2024

December 2023

1 cup raw, unsalted cashews soaked in water overnight (if short on time soak the cashews in very hot water for at least 1 hour)
Juice of ½ lemon
2 tablespoons raw, unfiltered apple cider vinegar (or more if you like your ranch to be tangier)
3 to 7 tablespoons filtered water, or more if you desire a thinner dip consistency
2 teaspoons garlic powder
1 tablespoon + 1 teaspoon fresh dill leaves, chopped (for dried use 1 and ¼ teaspoons)
1 teaspoon dried onion, minced
1 teaspoon dried parsley flakes
2 teaspoons dried chives, minced
2 teaspoons black pepper, or more if desired
Fine sea salt to taste

Drain and rinse the soaked cashews and add them to the bowl of your food processor. Add the lemon juice, apple cider vinegar, and 3 tablespoons of filtered water. Process until the cashews are mostly broken up. Scrape down the sides. If the cashew mixture gets to be a little thick add in a tablespoon of water at a time and process. Process until the cashew mixture is smooth, about 5 minutes, scraping down the sides and adding in water as needed. The mixture should be mostly smooth. It can be slightly grainy but there shouldn’t be any big cashew chunks.
Add the garlic powder, dill, dried onion, parsley flakes, dried chives, and black pepper. Process until well combined. Taste and add the salt to taste. Add in more pepper if you like a hint of spice. Process until mixed thoroughly.
If you want to thin out the consistency of the ranch a little you can add in some more water, but it will dilute the flavor of the spices. I like mine to be pretty thick so that it clings to the veggies.
Refrigerate the ranch for at least 2 hours so the flavors can fully meld together and the dip can chill. It tastes most like ranch after it has been chilled.

Serve with your favorite veggies.
Store leftovers in the refrigerator for up to 1 week. If the dip thickens up or becomes a little dry just stir in a little water.

← Older Post Newer Post →

Archive