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.
(click stars to vote)
Vegan Cashew Ranch Dressing
Servings: (makes about 2 cups)
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Ingredients
- 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
Instructions
- 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
Nutrition
Diane Abernathy says
Super easy and a little too herby for me but will definitely make it again and adjust accordingly!
Tammy says
do you think cashew powder instead of nuts would work? i need to keep the fat down
Sam Turnbull @ It Doesn't Taste Like Chicken says
As long as the only ingredient is cashews that might work, although it would have exactly the same fat content as whole cashews. It also might be a bit grainy. You could try my Go-To Everyday Oil-free Dressing for another option.
Dani says
thank you so much! best ranch dressing ever!
Jess @ It Doesn't Taste Like Chicken says
Great review!
Moxie says
Really delicious! Used sunflower seeds instead of cashews and it came out perfect! You've done it again, Sam!
Jess @ It Doesn't Taste Like Chicken says
That's so great to hear!
Anonymous says
Jason says
You did it! My daughter loved it. We are giving up regular hidden valley ranch. Thank you!
Jess @ It Doesn't Taste Like Chicken says
That's great news, thanks for sharing!
Janet says
My new favorite dressing!
Jess @ IDTLC Support says
Yay!
Piper says
You are magic! This really does taste like the original! I don't know how you found the right ingredients and ratios to do this, but you have a talent.
Jess @ IDTLC Support says
Wonderful! We're so happy you loved it!
Ben Taff says
Can I use a food processor instead of a blender?
Emma G. says
This is my new favorite vegan ranch dip! I doubled the salt based on my personal preference (I like things salty lol), and also added 1/4 tsp of red pepper flakes for the tiniest bit of spiciness. I also used 2/3 cup water instead of 1 cup because I wanted a thicker dip consistency and it worked out perfectly! I've made plenty of cashew-based dressing and dip recipes before, but this was my first time boiling the cashews first, and it made a world of difference (my blender is a $20 one from the grocery store.) I will definitely be making this again!!
Jess @ IDTLC Support says
Sounds like it turned out great!
Susan says
My husband liked this dressing a lot. I think it needs more herbs. The recipe is a good starting point. I’d make this again, but I’d add many more fresh herbs.
Shannon Uden says
Where did you get the salad bottle??
Nikki says
Hello. I am going to make this tonight but am wondering if this will freeze well. I am not sure if i will use the entire batch within a week and not sure if cutting it in half will blend well in my vitamix. Thanks
Sam Turnbull says
Yes it should freeze just fine! Enjoy!
Randi says
Hello! Great recipe! I love it. However I do have one question… I have made this in both a high powered blender and also a food processor. How do I get rid of the clumps to make it smoother? I have boiled my cashews before both times as well.
Or is that just going to be part of the dressing? Please help! I just don’t love the texture.
Jess @ IDTLC Support says
Thanks for your question! You may want to try the recipe with a longer soak (cashews in water overnight), and if you have the same results it could be that your cashews are getting older or that the blades on your machines are getting dull.
Kate says
The best vegan ranch recipe I've tried. Very easy and yummy. Thanks!!
Rehoboth says
Fantastic article
Becky says
Delicious! Thank you.
Monchello says
Absolutely delicious! I’m not vegan, but transitioning to better choices and ranch is a staple in my house. I could not believe how delicious this turned out! I can’t wait to try it on everything.
Sam Turnbull says
Yay!! So happy you enjoyed it!!
Tara says
Hi, I’m allergic to brewers yeast and can’t use vinegar. I usually substitute fresh squeezed lemon juice, I was wondering if I could add 2 T lemon juice instead of ACV? Should I add more lemon juice? I look forward to trying your recipe with my allergy modifications, any recommendations would be awesome if you have any!
Paul says
This came out so incredibly good. It's like the really good restaurant ranch. Even if I wasn't vegan this is far better than the ranch you can buy in a bottle at the grocery store.
Sam Turnbull says
Yay!!