Put cashews in grinder or food processor, pulse into powder (30-60 seconds).
To the blender, add all ingredients except parsley. Blend for 2 minutes. The ingredients will emulsify and thicken slightly. Stir in the parsley.
Pour the dressing into an airtight bottle or container and place in fridge for at least 30 minutes to thicken and let flavors develop.
To make a healthy snack platter, add cut vegetables, gluten free crackers and lemon wedges to a platter with a bowl of vegan ranch for dipping!
Ranch dressing with no eggs? Yes!! When made homemade, ranch dressing can be allergy-friendly!
This recipe is adapted, with permission, from Eat Dairy Free cookbook by our friend Alisa Fleming.
FULL RECIPE AT: