Addictive Vegan Ranch Dressing from Dishing Up the Dirt

Saturday, January 10, 2026

A friend gifted me a copy of Dishing Up the Dirt: Simple Recipes for Cooking Through the Seasons by Andrea Bemis in those hazy halcyon days before COVID. It's a pretty book, full of robust, veggie-forward recipes inspired by her life on Tumbleweed Farm, the small farm she and her husband, Taylor started and run in Oregon.

I admit to being a little skeptical about this so-called "hippie ranch dressing" made from cashews until I made a batch to serve with a plate of crudites and hearty bread for an outdoor get-together we hosted that first COVID. But it was love at first bite—everyone who tried it was hooked.

Made with raw cashews, fresh herbs, garlic, lemon, olive oil, salt and pepper it's simple, good for you and extremly tasty. It's also vegan but is clearly not for those with nut allergies. This dressing/dip is delicious on/with everything—salad, crudites, grain bowls, roasted vegetables, bread, crackers, and more.

The only change I've made to Andrea's recipe is the addition of cilantro. However, if you or someone you feed have the gene that make cilantro taste disgustingly like soap, feel free to skip it.

I hope you enjoy it.

-Eve

-- print recipe --

Vegan "Hippie Ranch Dressing" adapted slightly from Andrea at Dishing Up the Dirt

Ingredients

  • 1 cup raw cashews, soaked in warm water for 30 minutes
  • 2½ Tbsps fresh lemon juice
  • 2 Tbsps extra-virgin olive oil
  • 2 cloves of garlic, minced
  • 2½ Tbsps minced dill
  • 2½ Tbsps minced parsley
  • 2½ Tbsps minced cilantro
  • Sea salt and freshly ground black pepper

Directions

  1. Drain the soaked cashews and rinse them under cold water. Place the drained cashews with ½ cup water, lemon juice, oil, garlic, dill, cilantro, and parsley into a food processor or powerful blender (my little mini food processor is perfect for this and a lot easier to clean than my Cuisinart)
  2. Blend until smooth and creamy; this may take up to 2 minutes.
  3. Scrape down the sides and add extra water, a little at a time, until you reach a smooth and creamy consistency and season with salt and pepper to taste. Add more water to thin if necessary.

No comments:

Saturday, January 10, 2026

Addictive Vegan Ranch Dressing from Dishing Up the Dirt

A friend gifted me a copy of Dishing Up the Dirt: Simple Recipes for Cooking Through the Seasons by Andrea Bemis in those hazy halcyon days before COVID. It's a pretty book, full of robust, veggie-forward recipes inspired by her life on Tumbleweed Farm, the small farm she and her husband, Taylor started and run in Oregon.

I admit to being a little skeptical about this so-called "hippie ranch dressing" made from cashews until I made a batch to serve with a plate of crudites and hearty bread for an outdoor get-together we hosted that first COVID. But it was love at first bite—everyone who tried it was hooked.

Made with raw cashews, fresh herbs, garlic, lemon, olive oil, salt and pepper it's simple, good for you and extremly tasty. It's also vegan but is clearly not for those with nut allergies. This dressing/dip is delicious on/with everything—salad, crudites, grain bowls, roasted vegetables, bread, crackers, and more.

The only change I've made to Andrea's recipe is the addition of cilantro. However, if you or someone you feed have the gene that make cilantro taste disgustingly like soap, feel free to skip it.

I hope you enjoy it.

-Eve

-- print recipe --

Vegan "Hippie Ranch Dressing" adapted slightly from Andrea at Dishing Up the Dirt

Ingredients

  • 1 cup raw cashews, soaked in warm water for 30 minutes
  • 2½ Tbsps fresh lemon juice
  • 2 Tbsps extra-virgin olive oil
  • 2 cloves of garlic, minced
  • 2½ Tbsps minced dill
  • 2½ Tbsps minced parsley
  • 2½ Tbsps minced cilantro
  • Sea salt and freshly ground black pepper

Directions

  1. Drain the soaked cashews and rinse them under cold water. Place the drained cashews with ½ cup water, lemon juice, oil, garlic, dill, cilantro, and parsley into a food processor or powerful blender (my little mini food processor is perfect for this and a lot easier to clean than my Cuisinart)
  2. Blend until smooth and creamy; this may take up to 2 minutes.
  3. Scrape down the sides and add extra water, a little at a time, until you reach a smooth and creamy consistency and season with salt and pepper to taste. Add more water to thin if necessary.

No comments: