1 cup raw cashews, soaked
3/4 cup water
2 teaspoon apple cider vinegar (or sub lemon juice)
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon vegan Worcestershire (we used the gluten-free one by Edward & Son’s)
1/2 teaspoon salt, plus more to taste
Black pepper, as desired
3 tablespoons fresh parsley, finely chopped
1 tablespoon fresh dill, finely chopped
1 tablespoon fresh chives, finely chopped

1 cup raw cashews, soaked 3/4 cup water 2 teaspoon apple cider vinegar (or sub lemon juice) 1 teaspoon onion powder 1 teaspoon garlic powder 1/2 teaspoon vegan Worcestershire (we used the gluten-free one by Edward & Son’s) 1/2 teaspoon salt, plus more to taste 3 tablespoons fresh parsley, finely chopped 1 tablespoon fresh dill, finely chopped 1 tablespoon fresh chives, finely chopped

Soak the cashews in filtered water overnight OR in boiling hot water for 20 minutes.
Drain the cashews and add them to a high speed blender, along with the 1 cup of water or almond milk, apple cider vinegar, onion powder, garlic powder, vegan Worcestershire, salt and black pepper. Blend everything together on high until smooth and creamy, about 60 seconds.
Add in the parsley, dill and chives, and pulse everything together until well incorporated. You want to avoid blending it until smooth so that the ranch does not turn green.
Store in an airtight container in the refrigerator for up to 1 week.
Notes
If you would like your ranch to be thicker and more dip-like, add less water.