Jalapeno Cilantro Ranch Recipe

Soak cashews (quick or standard)

If you have time, cover cashews with hot water and soak 30–60 minutes until softened. For a quick method, pour boiling water over cashews and let sit 15 minutes. Drain before using.

Place drained cashews, soy yogurt, 2 tablespoons water, lime juice, oil, apple cider vinegar, sea salt and black pepper in a high-speed blender or food processor. Blend on high until very smooth and creamy, stopping to scrape sides as needed (about 1–2 minutes in a high-speed blender). If mixture is too thick for your blender, add up to 1 tablespoon additional water at a time until desired creamy consistency is reached.

Prepare jalapeño: slice in half lengthwise, scoop out seeds with a spoon if you want milder heat, or leave some seeds for more kick. Roughly chop the jalapeño and add to the blender.

Add cilantro leaves, peeled garlic clove, and onion powder to the blender. Blend everything together on medium-high until the jalapeño and cilantro are fully incorporated and the sauce is bright green and smooth, about 20–40 seconds more. Taste and adjust seasoning.

If the sauce is too spicy, add 1/2 teaspoon maple syrup or agave and blend again. If it's too thick for drizzling, thin with 1–2 tablespoons water or extra lime juice to reach desired pourable consistency for slicing over pizza.

Transfer the jalapeño cilantro ranch to a bowl or squeeze bottle. Garnish with chopped cilantro and serve with pizza slices. Extra lime wedges may be served alongside for extra brightness.

Store leftovers in an airtight container in the refrigerator for up to 4–5 days. Stir or shake before using; if it firms up, thin with a splash of water or lime juice.