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.
FAQs
Before we dive into the recipe, I want to address some frequently asked questions about ranch dressing!
Is ranch dressing healthy?
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.
Is all ranch vegan?
Nope! Most ranch dressings are made with buttermilk, sour cream and/or mayo.
What spices are in homemade ranch?
My recipe uses a combination of parsley, dill, garlic, onion, sea salt and pepper. Some recipes also include chives.
Here’s What You Need
cashews – cashews are the base of this vegan ranch and make it so creamy! Be sure to use raw cashews and remember to soak them before blending.
water – after the cashews soak you’ll drain them and then add the nuts and fresh water to the blender to combine with the spices.
seasonings and spices – a combination of apple cider vinegar, dried dill, dried parsley, garlic powder, onion powder, sea salt and black pepper to create the ranch flavor we all know and love.
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.
Quick Soak Method for Cashews
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.
How to Use Vegan Ranch Dressing
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.
Soak cashews by adding to a large bowl or glass and covering with water by at least 2 inches. Once cashews are soft, drain and rinse.
Add drained cashews into a high powered blender or food processor with 1/2 cup fresh water, apple cider vinegar, dill, parsley, garlic powder, onion powder, salt and pepper.
Blend dressing until completely smooth. Makes about 1/2 cup.
Use dressing as you would regular ranch. On salad or as a dip. See more ideas above.
Store leftover ranch dressing in an airtight container in the refrigerator. It should keep for 5-
Quick Soak for Cashews: If you don’t have time to soak the cashews for 3-4 hours, you can use a quick soak method. 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.
Love this dressing! It was so easy and quick to make. I used 1/2 cashews and 1/2 cashew powder for lower calories. I also stirred in the herbs instead of blending them. This will definitely be on repeat at my house.
I copied the recipe verbatim and its probably the worst thing I’ve ever had in my life. I dont know what I did wrong, I just wish I could do something as simple as this right
Hi Brittany!
I made this recipe and love how flavorful and healthy it is. I also love that I have another dressing choice with no oil added. It was perfect on my crunchy salad of red cabbage, cucumber, tomato, microgreens and snap peas. I will definitely be adding this to my regular rotation along with your tahini dressing recipe, too. Delicious. Thanks so much!
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Love this dressing! It was so easy and quick to make. I used 1/2 cashews and 1/2 cashew powder for lower calories. I also stirred in the herbs instead of blending them. This will definitely be on repeat at my house.
I copied the recipe verbatim and its probably the worst thing I’ve ever had in my life. I dont know what I did wrong, I just wish I could do something as simple as this right
I’m so sorry to hear that John. What didn’t you like about it? The texture? Flavor?
Helpful one! Thank You so much.
OMG Delicious!! I made it exactly except used fresh dill from my garden!! A real keeper for salads and dips!!! Loved it! ❤️
So glad this dressing was a hit, Donna! Thanks for the review 🙂
Hi Brittany!
I made this recipe and love how flavorful and healthy it is. I also love that I have another dressing choice with no oil added. It was perfect on my crunchy salad of red cabbage, cucumber, tomato, microgreens and snap peas. I will definitely be adding this to my regular rotation along with your tahini dressing recipe, too. Delicious. Thanks so much!
Woo!! So glad this dressing was a hit, Christina! Thanks for the review!