Vegan Cashew Ranch Dressing

I've been making this vegan cashew ranch dressing for years, but it just occurred to me that I've never posted the recipe here on the blog. I apologize for that, I didn't intend on keeping this recipe secret, I always want to share all of my recipes with you. I've just been making this vegan dressing without really thinking about it. You see, this dressing is adapted from my cashew caesar salad dressing but it has a delicious flavor all its own! I just sub a few of the ingredients, and presto: the best vegan ranch dressing ever!

The best I say? Yes, the best. The reason why this ranch dressing is the best is as follows:

• This dressing is completely whole food plant-based. Meaning it's oil-free and healthy. Yes, creamy dressings can be made healthy!
• It keeps well in the fridge for up to 1 week, so you can drizzle this over everything all week long.
• The dressing thickens in the fridge so you can also use this as a dip!
• Vegan ranch is easy to prepare using only 9 ingredients.
• And this dressing is quick to make, just 15 minutes, or even less time if you have a high-powered blender!

See. It's the best!

Creamy, tangy, drizzle it everywhere perfection. Again, I apologize for not sharing this recipe sooner, because my goodness I love this stuff. Keep reading for my instructions!

To make vegan cashew ranch dressing:

If you have a high-powdered blender you can skip straight to the next step. (See my favourite blenders in this post). If you have a regular blender, you may want to soften the cashews first to ensure they blend smoothly. To do this add the cashews to a small pot and cover with water. Bring to a boil and cook for about 10 minutes until the cashews are very tender. Drain and rinse with cold water before using.

Add the cashews to your blender along with 1 cup of water, apple cider vinegar, onion powder, garlic powder, and salt blend until completely smooth, stopping to scrape the sides as needed. Add the parsley, chives, and dill and pulse a few times to incorporate.

Store in an air-tight container in the fridge for up to a week. The dressing gets thicker as it cools, and can even be used as a dip.

Drizzle this dressing over big salad filled with lettuce or kale or onto a bowl brimming with grains broccoli and celery, or serve as a dip with veggies such as carrots and cucumbers, or drizzle over a baked potato. The combos are endless!

Bon appetegan!

Sam Turnbull.

4.96 from 71 votes

(click stars to vote)

Vegan Cashew Ranch Dressing

9 ingredients and 15 minutes or less to make. This creamy dressing tastes just like the classic but it's dairy-free, healthy, oil-free, whole food plant-based! Drizzle this over every salad, bowl, or you can even use it as a dip.

Prep: 5 minutes mins

Cook: 10 minutes mins

Total: 15 minutes mins

Servings: 16 (makes about 2 cups)

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Ingredients

 

½1x2x

• ▢ 1 cup raw cashews
• ▢ 1 cup water
• ▢ 2 tablespoons apple cider vinegar
• ▢ 1 teaspoon onion powder
• ▢ ½ teaspoon garlic powder
• ▢ ½ teaspoon salt
• ▢ 1 teaspoons dried parsley
• ▢ 1 teaspoons dried chives
• ▢ 1 teaspoon dried dill

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Instructions

 

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• If you have a high-powdered blender you can skip straight to step 2. If you have a regular blender, you may want to soften the cashews first to ensure they blend smoothly. To do this add the cashews to a small pot and cover with water. Bring to a boil and cook for about 10 minutes until the cashews are very tender. Drain and rinse with cold water before using.
  
• Add the cashews to your blender along with 1 cup of water, apple cider vinegar, onion powder, garlic powder, and salt blend until completely smooth, stopping to scrape the sides as needed. Add the parsley, chives, and dill and pulse a few times to incorporate. Store in an air-tight container in the fridge for up to a week. The dressing gets thicker as it cools, and can even be used as a dip.
  

Notes

Cashews: raw cashews are my preferences as they have a mild flavour and are quite soft so they are easy to blend. For substitutions, you can try replacing the cashews with softened blanched almonds, softened raw sunflower seeds, white kidney or navy beans (reduce water), or soft tofu (reduce water). 

Dried herbs: if you want to substitute dried herbs for fresh herbs use double the amount. So 1 teaspoon dried herbs = 2 teaspoons fresh herbs.

Nutrition

Serving: 2tablespoons (recipe makes 16 servings) | Calories: 48kcal | Carbohydrates: 3g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Sodium: 75mg | Potassium: 71mg | Fiber: 1g | Sugar: 1g | Vitamin A: 421IU | Vitamin C: 4mg | Calcium: 8mg | Iron: 1mg

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Author: Sam Turnbull

Cuisine: American

Course: Salad