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Cucumber-Dill Ranch (Vegan, no-oil)

For the love of cucumbers! Enjoy this great dressing, dip or sandwich topper and it’s wicked easy to make for entertaining or the handy snack attribute to have around the house.

Serves: 8 – 10 Estimate good size salads

Prep time: 10 minutes

Cook time: 10 minutes to cook & soften garlic



Raw cashews



Nutritional yeast (optional)

Onion Powder

Garlic powder


Salt & pepper


Amounts and assembly: (Mise En Place)

1 Cup. Raw cashews, soaked for an hour

3 Medium Cucumbers, peeled & rough chopped

5 Garlic cloves, boiled for 3 minutes until soft

1 Tablespoon.  Onion Powder

1 Tablespoon.  Garlic Powder

2 Tablespoons, Dill (fresh) chopped or 1 Tablespoon dried

2 Lemons, juiced

1 Teaspoon nutritional yeast (optional)

1 Teaspoon black pepper

¾ Teaspoon celery salt or Kosher salt



Prep ahead of time.

  1. Soak and then strain Raw Cashews for 1 hour in warm water
  2. Boil garlic cloves to soften (will help remove the sharp bitterness)
  3. In high-speed blender add all ingredients except for the fresh dill (add dried if using dried). Note we used a vita-mix with a damper to help endure even mixing and ultimate smoothness
  4. Blend for a couple minutes until wicked smooth.
  5. Stir in fresh dill
  6. Transfer to serving container
  7. Will thicken further with a little chill time


cuke ranch ingredient collage
Cucumber-Dill Ranch Ingredients.


Cucumber-dill ranch salad pic


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