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Dairy-Free "Buttermilk" Ranch Dressing


1 cup raw cashews

1 cup water

4 cloves garlic

1/2 cup extra virgin olive oil

1/4 cup freshly squeezed lemon juice

2 tablespoons apple cider vinegar

1 to 2 tsp. honey or agave nectar

1 tsp. Herbamare

1 Tbsp. Italian Seasoning or (Penzy’s) Buttermilk Ranch Dressing blend

1 tsp. dried dill

cracked black pepper, to taste


  1. Place the cashews, water and garlic into a blender fitted with a sharp blade or a vita-mix. Blend until  smooth and creamy. Then add in remaining ingredients and blend again until combined.
  2. Pour into a glass jar and refrigerate overnight. Shake and pour over your favorite salad. Enjoy!
    *This dressing is better after the flavors have had time to meld. Give it about a day and the tartness from the lemon juice will lessen. Use this as a salad dressing over crispy greens topped with summer vegetables or use it as a dip for carrot and celery sticks. Store in the fridge for up to 10 days.

Adapted from:

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