vegan cashew jalapeno ranch dip
Prep time
Total time
Recipe type: Vegetarian
Serves: 1 cup
  • 1 cup raw unsalted cashews
  • ¾ cup nondairy milk {I used soy}
  • ½ fresh jalapeño, seeded and cored
  • ½ tsp dry parsley
  • ½ tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp salt
  • ½ tsp pepper
  • 1-2 tbsp fresh cilantro leaves
  1. First, soak the cashews in hot water overnight, until tender. Alternatively, you can also boil them for 20-30 minutes until soft.
  2. Pour the cashews into a blender, and blend until a cream forms. Add in the seasonings, jalapeño, and cilantro and blend again. Finally, add in the nondairy milk a bit at a time, until the dip reaches desired thickness. ¾ cup will make a creamy dip, but you can add more milk for a thinner dressing.
  3. Refrigerate in air-tight container for up to 1 week.
Recipe by The Baking Fairy at