This dressing is perfect when you’re craving a creamy dip or salad dressing. While this doesn’t have the exact flavor profile of a typical “ranch” dressing, the cashew base offers a creamy experience without all of the unnecessary preservatives and processed ingredients of a store-bought ranch. If you don’t mind your dressing to be green in color, feel free to blend the whole mixture. If you’d rather a cream colored dressing with flecks of green, be sure to follow the instructions below.


Makes 1 ¾ – 2 cups dressing

Preparation Time: 4 hours to soak, 5 minutes to make


1 cup cashews, soaked

¾ cup purified water

2 large garlic cloves, peeled

⅓ cup fresh squeezed lemon juice (about one large lemon)

½ teaspoon onion powder

¼ teaspoon black pepper

1 teaspoon sea salt

2 teaspoons Parmesan cheese or nutritional yeast

2.5 tablespoons packed fresh chopped dill fronds

2.5 tablespoons packed fresh chopped Italian flat-leaf parsley leaves


Add cashews and water to a blender and blend on high until fully smooth and emulsified. Add the garlic, lemon, onion, pepper and salt and blend for a few minutes to incorporate. If you can have dairy, definitely use real Parmesan cheese instead of nutritional yeast. Stir in the fresh herbs at the end and enjoy. Recipe keeps for 5 days refrigerated.


Copyright 2016, S. Sammartino, Original Recipe