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Vegan Ranch Dressing recipe is so rich, creamy, easy to prepare from simple ingredients, its way better than store-bought and keeps in the refrigerator for a week.
Is Ranch Dressing Vegan?
Regular ranch dressing is not vegan, it contains dairy products like mayonnaise, buttermilk, and sour cream.
When I first became vegan over 20 years ago, I made a lot of homemade salad dressings because honestly you really had to because there weren’t many palatable options (if any) on the market.
Nowadays, there are the store-bought vegan ranch dressings brands like Hampton Creek and Daiya. They are best for back up because they aren’t really as wholesome as homemade salad dressings.
I love to make this vegan ranch for special occasions, it is good for 1 week refrigerated so it can be made fresh weekly. Use half the water and it makes a lovely dip for Cauliflower Nuggets or Baked Tofu Nuggets.
Ingredients In Vegan Ranch Dressing Recipe
- Cashews
- Water
- lemon juice
- Onion powder
- Garlic powder
- Dried Parsley
- Dried Dill
- Fresh Chives of Green Onions
Vegan Ranch Dressing recipe is so rich, creamy, easy to prepare from simple ingredients, its way better than store-bought and keeps in the refrigerator for a week.
How To Make Vegan Ranch Dressing Recipe
Soak cashews for at least an hour, if you have a high-speed blender, you can skip this step.
Rinse cashews and place in a high-speed blender with water, lemon juice, onion powder, garlic powder, and salt. Process until smooth and creamy.
Stir in parsley, dill, and chives. Store in an airtight container and refrigerate for up to 1 week.
Vegan Ranch Dressing recipe is so rich, creamy, easy to prepare from simple ingredients, its way better than store-bought and keeps in the refrigerator for a week.
Here is a cute container to keep your vegan salad dressing in!
Other Salad Dressings
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Nutrition
- Energy:
- 53 kcal / 222 kJ
- Fat:
- 4 g
- Protein:
- 1 g
- Carbs:
- 3 g
Cooking Time
- Preparation:
- 5 min
- Ready in:
- 5 min
Ingredients
- 1 1/3 cups raw cashews, soaked for an hour
- 1 cup water
- 3 tablespoons lemon juice
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon dried parsley
- 1/2 teaspoon dried dill
- 2 tablespoons fresh chives, or green onions, finely chopped
- 1/2- 1 teaspoon salt
Instructions
- Place washed cashews, water, lemon juice, onion powder, garlic powder and salt in a high-speed blender and process until creamy.
- Stir in parsley, dill and chives. Store in. an airtight container for a week. It will thicken as it sits in the refrigerator so stir before serving.
Notes
Can you substitute vegan mayonnaise for the cashews?
You can but you will need less water and you will have to adjust the seasonings to taste, so basically I wouldn’t have the exact measurements until I experiment, but you can.
This is amazing! I made this with your zucchini chips and they have a mind blowing amount of flavor. Thank you !
Julie, I’m so excited you enjoyed it. Thank you for sharing your feedback.
This is fantastic. We made it a month ago and froze half the batch, which we defrosted it today. It was as good as the first fresh batch! Thank you for such a great recipe. It’s our favourite dressing!
That’s wonderful to know, thank you Helen for sharing your feedback. I’m happy to know you love it and that it freezes well.
Hello! I would like to try, however, I’m allergic to all kinds of nuts. Are cashews required in order to make the ranch dressing?
Corey, you can substitute with sunflower seeds
How much sunflower seeds should we use?
Same amount as cashews.
Outstanding!! Thank you.
Raw cashews have 720 calories per cup, so I sense the nutrition info might have a typo.
Using this ranch on my veggie wraps. Veggies never tasted so good!!!
Andrea, thank you. I manually did it and definitely plugged in some wrong figures. I adjusted it.
Michelle Blackwood, thank you for your blog post.Really thank you! Awesome.
You are welcome, I really appreciate it. Have a great day.