Vegan Cashew-Ranch Dip

Made with cashews, dairy-free "buttermilk", and fresh herbs, this chilled ranch dip is easy to make and a great appetizer for vegan guests.

• Preparation Time: 10 mins
• Cooking Time: 10 mins
• Total Time: 20 mins
• Calories: 115 Calories

Ingredients

• ¼ teaspoon freshly ground black pepper
• ⅓ cup lemon juice
• ¼ cup minced onion
• 1 tablespoon chopped fresh parsley
• 1 teaspoon chopped fresh chives
• 2 cloves garlic, minced, or more to taste
• ⅓ cup apple cider vinegar
• ½ teaspoon sea salt, or more to taste
• ¾ cup cashews
• 1 (8.4 ounce) package coconut milk
• ¾ teaspoon cold-pressed virgin coconut oil, divided
• ½ teaspoon chopped fresh dill

Recipe Instructions

Step 1

Place cashews in a pot and cover with water; bring to a boil. Immediately remove from the heat, cover, and let sit for 15 minutes. Drain.

Step 2

Combine coconut milk, apple cider vinegar, and lemon juice in a small bowl and set aside to curdle, about 5 minutes.

Step 3

Melt 1/4 teaspoon coconut oil in a small pan over medium heat. Add onion and garlic; cook and stir until translucent, 3 to 5 minutes. Transfer to a blender.

Step 4

Add cashews, remaining 1/2 teaspoon coconut oil, salt, and pepper to the blender until ultra creamy. Add parsley, chives, and dill and pulse until just broken up; blending too long can turn the dressing green.

Step 5

Transfer dip to a mason jar and cover. Place in the refrigerator until chilled, about 2 hours.