Creamy Dill Cashew Ranch

Wednesday Dec 17 | BY |
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Cashew Ranch

Top your salad with something healthy AND delicious!

Have you gone to the effort of making a healthy, hearty salad only to top it off with a chemical-laden, artificial dressing? If this is you, don’t worry. I’ve been there, but this is not about condemnation. This is about solutions and how to Be Deliciously Healthy!

This Creamy Dill Cashew Ranch, gluten-free and dairy-free, will make a good veggie dip for your holiday party as well as a super salad dressing. My friend, Sheila, dehydrates kale chips and seasoned veggies, and these make great salad toppings as well. No more boring salads!

Yield: Makes over 3 cups
Total Prep time: 2 hours soaking time & 5 minutes to make


  • 1 cup cashews, soaked 2 hours, drained, and rinsed
  • 1½ cups water
  • ¼ cup minced dill
  • 1/4 cup olive oil
  • 2 tablespoons lemon juice
  • 2 tablespoons light Japanese miso (or any kind)
  • 1 teaspoon onion powder
  • ½ teaspoon black pepper
  • ½ teaspoon garlic powder
  • ½ teaspoon sea salt or to taste


Blend the cashews, dates, and water until smooth. Blend in the remaining ingredients, leaving the dill aside to pulse in at the very end. Dill should not be blended all the way. Serve immediately, or refrigerate in an airtight container up to 3 days.

Jennifer McClelland

Jennifer McClelland

Jennifer McClelland is a whole foods spokesperson, raw food chef, and cookbook author of “The Right Blend: Blender-only Raw Food Recipes”. Jennifer grew up on a farm and studied at Living Light Culinary Institute in Northern California. Based in Idaho, she travels the world, working from Beijing to Shanghai to Hong Kong to Los Angeles. Jennifer is a regular contributor for New Western Cuisine Magazine and available for culinary projects around the world!
Contact Jennifer at


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  1. Carol says:

    Does anyone have a thousand island dressing that is incredible? Thank you, Carol

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