Cucumber-Dill Ranch (Vegan, No-Oil)

cucumber-dill ranch

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.


  • 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


  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 of minutes until wicked smooth.
  5. Stir in fresh dill
  6. Transfer to a serving container
  7. It will thicken further with a little chill time

Did you make this recipe?

Tag @wickedkitchenfood on Instagram and hashtag it #wickedkitchen.

Want more inspiration? Subscribed to The Wicked Kitchen YouTube Channel!

Other delicious recipes:

Search our Recipes