Even better, it doesn't have any cheese or mayo so you don't have to worry about it going "bad" after being out for awhile at a pot luck or carry-in.
Here is the recipe posted at The Spunky Coconut
"Cashew Ranch Dip
Makes about 1 heaping cup
I prefer to make this dip a few hours before I need it so that it can chill in the refrigerator and the flavors can deepen a bit. Serve it with your favorite seasonal veggies for dipping.
1 cup raw cashews, covered completely with water soaked at room temperature for 3-4 hours
¼ cup plus 2 tablespoons water
2 tablespoons fresh lemon juice
1 tablespoon (packed) fresh dill
½ teaspoon onion powder
¼ teaspoon granulated garlic powder
¼ teaspoon ground cumin
Sea salt, to taste
Drain the soaked cashews well and place in a food processor fitted with the steel blade. Add the ¼ cup plus 2 tablespoons water and lemon juice. Process until very smooth, about 2 minutes, stopping once or twice to scrape down the sides of the bowl with a rubber spatula.
Add the remaining ingredients and process to combine. Serve, or refrigerate in an airtight container for up to 2 days."