The "Steakhouse Wedge" Cashew-Ranch Dressing
MEAL PREP
Welcome to Day 12. The physical hangover is gone, but the existential dread of another piece of grilled chicken has arrived. You want comfort. You want a restaurant meal that feels like it has no business being on a 30-day health reset. Enter the Steakhouse Wedge. Unapologetic, cold, crisp, and historically drowning in savory fat. We keep the energy but strip the inflammatory dairy and hidden sugars. Soaked cashews hit a high-speed blender and transform into a heavy cream substitute that defies logic. The bacon renders hands-off in the oven; the blender does the rest. Make a double batch. Fat is flavor, and flavor is what gets you to Day 30.
Before you start
The Quick Soak.
If you forgot to soak your cashews overnight, don't panic. Place the raw cashews in a small saucepan, cover with water, and boil aggressively for 10 minutes. Drain, rinse with cold water, and they are ready for the blender.
Ingredients
- raw, unsalted cashews1 cup
- water1/2 cup
- Whole30-compliant mayonnaise2 tbsp
- fresh lemon juice1 tbsp
- apple cider vinegar1 tbsp
- garlic powder1 tsp
- onion powder1 tsp
- dried dill weed1 tsp
- dried parsley1/2 tsp
- dried chives1/2 tsp
- kosher salt1 tsp
- freshly cracked black pepper1/2 tsp
- Whole30-compliant sugar-free bacon6 slices
- iceberg lettuce1 large
- cherry tomatoes1 cup
- red onion1/4 cup
- fresh chives or parsley1 small handful
Method
- 01
Render the bacon hands-off.
Preheat your oven to 400°F (200°C). Line a rimmed baking sheet with aluminum foil or parchment paper. Lay the sugar-free bacon strips flat and bake for 15 to 20 minutes until deeply browned and crisp. Transfer the bacon to a paper towel-lined plate to drain, let cool, and crumble into bite-sized pieces.
- 02
Blend the ranch dressing.
While the bacon renders, drain and rinse the soaked cashews. Toss them into a high-speed blender with the water, mayonnaise, lemon juice, apple cider vinegar, garlic powder, onion powder, dill, parsley, chives, salt, and black pepper. Blend on high for 2 to 3 minutes until totally smooth and velvety. If it is too thick, add water a tablespoon at a time until it reaches a pourable consistency.
- 03
Prep the wedge.
Remove any ragged outer leaves from the iceberg head. Core the lettuce by slamming the stem end firmly onto the cutting board and twisting it out. Cut the head in half vertically, then cut each half again to create four thick wedges.
- 04
Assemble and serve.
Place a chilled wedge on each plate. Spoon a generous amount of the cashew ranch over the top, letting it pool on the plate. Scatter with crumbled bacon, cherry tomatoes, and diced red onion. Finish with a final crack of black pepper and fresh herbs.
Notes
Why this swap? Cashews for Dairy.
Traditional steakhouse dressings lean on inflammatory sour cream and blue cheese. Raw cashews, when soaked and blasted in a blender, emulsify into a remarkably rich heavy cream substitute. Lemon juice and apple cider vinegar bring the sharp lactic tang of buttermilk.
Why this swap? Compliant Mayo.
A touch of Whole30-approved avocado-oil mayonnaise introduces egg yolk, a powerful emulsifier that gives the ranch a distinct, savory mouthfeel without relying entirely on the nuts.
Label Check: Bacon.
Nearly all commercial bacon is cured with brown sugar or maple syrup, an immediate program violation. You must use Whole30-compliant sugar-free bacon (like Applegate or Pederson's). Read the label: zero added sugars.
Meal Prep Protocol.
This yields more dressing than you need for four salads. Keep the leftover ranch in an airtight jar in the fridge for up to 7 days. Shake vigorously or stir in a splash of water before using it on roasted potatoes or compliant chicken.
From Whole30 10 Minute Meals.