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 salad dressing. While roasted poblano peppers and fresh herbs add so much flavor!
Prep Time 20minutes
Cashew Soaking Time 8hours
Total Time 8hours20minutes
Servings 12oz dressing
Author Whitney Bond
½cupcashewssoaked 8-10 hours
1tbspred wine vinegar
¼cupextra virgin olive oil
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.