Vegan Cashew Ranch Dip

Awesome cashew ranch dip. Can be used right away, but is better after sitting in the fridge overnight. Use within a few days.

Prep Time:
5 mins
Cook Time:
25 mins
Total Time:
30 mins
1 cup


  • ¼ cup raw cashews

  • 1 tablespoon white miso paste

  • ¾ teaspoon lemon juice

  • ¾ teaspoon white vinegar

  • ¼ cup water

  • 7 tablespoons vegan mayonnaise

  • ½ teaspoon dried parsley

  • ½ teaspoon dried dill weed

  • ¼ teaspoon dried mushroom powder

  • ¼ teaspoon garlic powder

  • ¼ teaspoon onion powder

  • 1 pinch ground black pepper


  1. Bring a pot of water to a boil; add the cashews and boil for 20 minutes. Drain and rinse with cold water to cool them off.

  2. While the cashews are boiling, add miso paste, lemon juice, vinegar, and 3 1/2 tablespoons water to a blender cup and set aside.

  3. Combine mayonnaise, parsley, dill, mushroom powder, garlic powder, onion powder, and pepper in a mixing bowl with a whisk; it will be very thick. Transfer to the refrigerator until cashews are done boiling.

  4. Once the cashews are boiled and rinsed, add them to the blender cup and blend until very smooth.

  5. Combine the blended cashew mixture into the mayonnaise mixture and whisk to combine.

Nutrition Facts (per serving)

90 Calories
8g Fat
4g Carbs
1g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 90
% Daily Value *
Total Fat 8g 10%
Saturated Fat 1g 7%
Sodium 152mg 7%
Total Carbohydrate 4g 2%
Dietary Fiber 0g 1%
Total Sugars 1g
Protein 1g
Vitamin C 0mg 2%
Calcium 6mg 0%
Iron 0mg 2%
Potassium 37mg 1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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