Poblano Cashew Ranch Dressing is so incredibly flavorful, easy to make and delicious on a variety of bowls and salads! Soaked cashews create a creamy base for this vegan ranch dressing. While roasted poblano peppers and fresh herbs add so much flavor!
Cashew Poblano Ranch Dressing is gluten free, dairy free and a delicious addition to plant based bowls and salads. I highly recommend trying it on this Vegan Cobb Salad, filled with all the good greens, like brussels sprouts, kale and avocado!
What you'll need to make Cashew Ranch Dressing
- Cashews - raw or roasted, salted or unsalted cashews will all work for this recipe. I typically use roasted, unsalted cashews because that's what I have in my pantry, but I've made cashew dressing with raw cashews and salted cashews, and they all work just fine!
- Poblano Peppers - these can easily be found in the produce section of most major grocery stores. They may also be called ancho chili peppers. If poblanos can't be found, Anaheim peppers can be used in their place.
- Lemon Juice - I HIGHLY recommend fresh squeezed!
- Red Wine Vinegar - apple cider vinegar can be used in it's place if that's all you have on hand.
- Fresh Garlic Cloves
- Kosher Salt
- Ground Black Pepper
- Extra-Virgin Olive Oil
- Green Onions
- Fresh Dill - dried dill can be used in a pinch. Substitute 4 teaspoons dried dill for the ¼ cup fresh dill in the recipe
- Fresh Parsley - dried parsley can also be used in a pinch. Substitute 4 teaspoons dried parsley for the ¼ cup fresh parsley in this recipe.
How to Make Vegan Ranch with Cashews
- Soak the cashews for 8-10 hours in water. I usually do this overnight so that I can make the dressing the next morning. If you plan to make the dressing in the evening, you can soak the cashews all day while you're at work. To do this, place the cashews in a large plastic container and fill with water until all of the cashews are covered. Place a lid on the container and set aside on the kitchen counter for 8-10 hours.
- When you're ready to prepare the dressing, drain the cashews from the water, then add the cashews to a blender or food processor.
- To roast the poblano peppers for the dressing, place them on a baking sheet and under the broiler in the oven on high. You'll want to roast the peppers for 3-4 minutes on each side, while keeping an eye on them, as oven broiler temperatures seem to vary. The peppers are ready to come out of the oven when all sides are black and bubbling.
- After removing the peppers from the oven, use tongs to transfer them into plastic zipper bags, zip the bags closed and set the peppers aside to cool for 5-10 minutes. This trick makes the peppers super easy to peel!
- Remove the peppers from the bags and use your hands to peel the peppers. If they're still too hot to the touch, you might want to use gloves for this step. Slice the stems off the peppers, then slice the peppers open and remove any seeds. Roughly dice the peppers then add them to the blender with the cashews.
- Add water, lemon juice, red wine vinegar, garlic, salt and pepper to the blender. Turn the blender on low, then drizzle the olive oil into the blender while it's still on low. Continue blending until smooth and creamy. If you use a blender, like a NutriBullet, where you can't add the oil as it's blending, simply add the olive oil with the other ingredients and blend until smooth and creamy.
- Once the salad dressing is smooth, remove the lid from the blender, then add in fresh green onions, dill and parsley. Use a spoon to hand mix these herbs into the salad dressing.
- Cover and refrigerate the salad dressing until ready to use.
How long will Cashew Ranch last in the refrigerator?
Cashew Ranch Dressing will last in the refrigerator for up to 4 days. It can also be frozen for up to 6 months. I recommend freezing the dressing in ice cube trays or small salad dressing containers. This way, you can only defrost the amount needed.
To defrost the salad dressing, simply place it in the refrigerator for 12-24 hours. After this time, give it a good shake or whisk to refresh and combine the ingredients.
Looking for more salad dressing recipes to add to your favorite bowls? Check out these 5 favorites!
- Miso Vinaigrette
- Cilantro Avocado Yogurt Dressing
- Lemon Tahini Dressing
- Vegan Creamy Basil Avocado Dressing
- Honey Lime Dressing
Vegan Poblano Cashew Ranch Dressing
- ½ cup cashews soaked 8-10 hours
- 2 poblano peppers
- 1 tbsp water
- ½ cup lemon juice
- 1 tbsp red wine vinegar
- 4 cloves garlic
- 1 tsp kosher salt
- ½ tsp black pepper
- ¼ cup extra virgin olive oil
- 2 green onions chopped
- ¼ cup dill chopped
- ¼ cup parsley chopped
- Soak cashews covered in water for 8-10 hours. (I usually do this overnight.)
- Drain the cashews from the water and transfer to a blender.
- Heat the broiler on the oven to high.
- Place the poblano peppers on a baking sheet and under the broiler.
- Roast for 3 minutes per side, or until the pepper is black and bubbling.
- Remove the peppers from the oven and place in a plastic bag, zip shut and set aside for 5-10 minutes.
- Open the bag, remove the peppers and peel the skin from the peppers.
- Slice the stem off the peppers and slice each of the peppers in half, then remove any seeds from the peppers.
- Dice the roasted peppers and add them to the blender with the cashews.
- Add the water, lemon juice, red wine vinegar, garlic, salt and pepper.
- Turn the blender on low, then drizzle in the extra virgin olive oil, continue blending until smooth and creamy.
- Turn the blender off, add the green onions, dill and parsley and hand mix in the fresh herbs.
- Cover and place in the refrigerator until ready to serve.
- The nutritional information provided is for one serving of the dressing. One serving of dressing equals one ounce, or two tablespoons.
- Do not soak the cashews for more than 12-15 hours or they will start to acquire an unpleasant taste and texture.
- This dressing will last for up to 4 days in the refrigerator.