This vegan ranch is made with soaked and blended cashews. It’s ultra creamy, loaded with ranch flavor and perfect for salads or as a dip!
Today we’re making traditional ranch dressing… but vegan!
To be honest, ranch has never been my dressing of choice, but after making this homemade vegan ranch and brainstorming all of the ways to use it, it’s rising to the top! It’s so simple to make, tastes just like the real deal and pairs well with a variety of recipes.
Before we dive into the recipe, I want to address some frequently asked questions about ranch dressing!
Let me just say: not all ranch dressings are super healthy, but this version is! It’s made with minimal, whole-food ingredients that you can pronounce! It’s gluten-free, plant-based and absolutely delicious.
Nope! Most ranch dressings are made with buttermilk, sour cream and/or mayo.
My recipe uses a combination of parsley, dill, garlic, onion, sea salt and pepper. Some recipes also include chives.
tip! Make sure you allow enough time to soak your cashews or use the quick soak method that I mention below. If you don't soak them long enough, your dressing will turn out a little chunky.
Just like my vegan sour cream, soaking the cashews is essential for this recipe! If they aren’t soft enough you’ll end up with a chunky dressing rather than a smooth and creamy one. That said, I get that soaking cashews for 3-4 hours (or overnight) can be a pain, especially if you want to make this recipe right away.
Luckily, there is a quick soak method if you don’t have time to soak the cashews for 3-4 hours. Add cashews and water in a small saucepan. Bring to a boil, then cover and remove from the heat. Let cashews soak in the boiling water for 15 minutes. Drain and use in the recipe as directed.
It seems like there are a million ways to use ranch. Here are a few:
Store leftover ranch dressing in an airtight container in the refrigerator. It should keep for 5-7 days. If any separation occurs, simply give it another blend or a shake.