This Cucumber Cashew Ranch post is for my MIL (Hi J!). She loved this cucumber cashew ranch that I served at my daughter’s graduation party. When she learned it was cholesterol free and was full of vitamins and good fats (the kind your body knows what to do with) she wanted to share it with all her friends.
Back when I was a vegetarian ranch dressing was one of my must haves and something I used at least a couple of times a week. When I went vegan I tried some of the tofu or vegan sour cream ranches but they just did not hit the spot. I started to play with cashews as our dairy source and triple SCORE! I now make almost everything creamy that I used to love from dairy out of cashews and this dressing is one of our families favorites. I can even get my picky kids to eat raw veggies that they normally would not touch by dipping them into this creamy and delicious cashew ranch.
If you do not have a Vita-Mix I highly recommend you soak the cashews overnight to soften completely. If you do have a vita-mix or other high powered blender I still recommend soaking for a couple of hours to get more nutrients from them, make them easier to digest and to soften them so the dressing is smooth and creamy.
Products I use in this Recipe
The following list provides products that I use to prepare this recipe at home. This list contains affiliate links. If you click through and make a purchase, I may receive a commission at no additional cost to you. Some of the prices are great bargains while others might not be. I share these links with you to help you choose products that you may be unfamiliar with. Compare prices because many of these products are available at your local health food store or even neighborhood grocer. See my disclosure for details on affiliate links.
- I prefer to use a high speed blender to make sure this dressing is very creamy. I use my Vita-Mixfor the perfect consistency.