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Let’s be honest… finding a salad dressing that’s healthy and genuinely crave-worthy can feel like winning the wellness lottery. But this one? This creamy cashew ranch dressing is an absolute game changer.

It’s dairy-free, totally plant-based, and full of flavor—and it even passed the ultimate test: my boyfriend loved it. And trust me, he’s not always thrilled when salad shows up for dinner. 😅

The magic here is in the soaked cashews, which blend into the silkiest, dreamiest texture—no cream or milk needed. You’d never guess there’s zero dairy in this. And honestly, that’s one of the reasons I love it so much.

 Why I Skip the Dairy (And Why You Might Want To)

If you’ve followed me for a while—or taken my Path to Vitality course—you know I’m big on helping the body detox and absorb nutrients more efficiently. And dairy? Unfortunately, it’s one of the most mucus-forming foods out there. That mucus can coat the digestive tract and block absorption, which means all those amazing vitamins and minerals you’re trying to get… don’t actually get used.

Removing dairy can help support:

• Clearer skin
• Better digestion
• More balanced hormones
• Less bloating
• Stronger immune health
• Fewer sugar and salt cravings

And best of all, when you replace it with something this tasty, you’re not missing a thing. You’re upgrading your health without sacrificing flavor. 

 The Recipe: Creamy Cashew Ranch

Ingredients

• 1 cup (125g) raw cashews
• 3/4 cup (175g) water
• 1 tbsp (15g) apple cider vinegar
• 3/4 tsp onion powder
• 1 large garlic clove
• 1 tsp fresh dill
• 1/2 tsp salt (or more to taste)
• 1/8 tsp white pepper (I like to do half white, half black sometimes)
• 2 tbsp minced fresh chives

Instructions

1. Soak your cashews overnight for the creamiest result. (Or, for a quicker option, soak them in boiling hot water for 30 minutes.)
2. Drain the cashews and add them to a high-speed blender with the water, apple cider vinegar, onion powder, garlic, dill, salt, and white pepper.
3. Blend until smooth and creamy, pausing to scrape down the sides as needed.
4. Stir in the chives by hand (don’t blend them in).
5. Pour the dressing into a sealed jar or container and refrigerate for at least 1 hour before using—it will thicken as it chills.
6. Use within 1–2 weeks. If it lasts that long. 

Want the Full Chicken Salad Experience?

This dressing is amazing on its own—but when paired with my sweet and savory marinated chicken, it becomes the kind of dinner you actually look forward to. Yes, it’s healthy, but more importantly: it’s so good.

Click here to get the marinated chicken recipe (insert link to chicken recipe post once it’s ready)

This dressing is a staple in my kitchen—especially during the summer when salads are on heavy rotation. It makes veggies taste amazing, and it’s one of those little upgrades that helps your body heal and feel better naturally.

If you give it a try, let me know! Tag me on Instagram @greendailydose so I can see your creations. 

And if you’re curious about how I help people feel better through food, herbs, and detoxing the fun way—check out The Vitality Space Membership. I’d love to support you!

With love and creamy ranch dreams,

Vanessa