Dairy-Free Ranch Dressing

My family doesn’t like mayo, but we love ranch dressing. That’s why I’ve been experimenting with this vegan ranch dressing for so many years. I think we originally started making it in 2012, shortly before I got my first cookbook deal, and then a different iteration of this dressing (with hemp hearts!) made it into that cookbook.

I figured this recipe deserves a permanent spot on my website because it’s delicious, but also ridiculously easy to make. Instead of relying on fresh herbs, which I don’t always have in my fridge, this one sticks to simple pantry spices. If you’re missing one or two, it will still turn out well!

As I mentioned, this dressing is cashew-based for creaminess without using mayo. However, you can also make it with hemp hearts for a nut-free option. Be sure to read the FAQ and comment section below if you need to make modifications, since people have been making this one for years and have provided some extra feedback.

⭐⭐⭐⭐⭐ Featured Review

“DELICIOUS!!! Like, oh my goodness, I will never buy/make any other ranch! I am vegetarian, but trying to go all plant-based, and I am SOOO happy I found this recipe. I’ve made other things from Detoxinista and always love them… and she did it again with this recipe! Can’t wait to try more dressings! THANK YOU SO MUCH!!!” – Londyn

Vegan Ranch Recipe Ingredients

• Cashews. These are the perfect, neutral-flavored nut to add creaminess. I use them in my Vegan Mac & Cheese and my favorite Vegan Nacho Cheese Sauce because they go almost completely unnoticed in creamy dairy-free recipes. Make sure you buy nuts that are not salted or roasted for the best flavor.
• Lemon Juice. This adds a fresh, tangy flavor to the dressing. I start with a tablespoon, but you can add more to taste if you like.
• Apple Cider Vinegar. Adding a hint of vinegar helps create the classic “mayo” flavor that traditional ranch dressing would have.
• Mustard. This helps emulsify the dressing and adds a little more depth of flavor. I’ve used spicy brown and Dijon mustard for this, and both work great! You don’t need much.
• Olive Oil. Adding a touch of oil helps emulsify the dressing, meaning it won’t separate when you store it in the fridge. If you prefer a an oil-free recipe, just leave it out. (It’s not added for flavor, just texture!)
• Pantry Spices. There’s a reason why ranch seasoning packets are so popular. There are a lot of spices in ranch! But, you probably have most of these in your spice drawer already. You’ll need garlic & onion powder, salt & pepper, plus a few dried herbs like parsley, chives, and dill. If you’re missing one of these, it’s not a deal breaker. Ranch can taste slightly different each time you make it.

How to Make Vegan Ranch Dressing

Step 1:

In a flexible measuring cup or bowl, combine 1/2 cup of cashews with 1/2 cup of boiled water. Let them soak together as you measure the next few ingredients. This will help them soften briefly for easier blending.

While you wait, add 1 tablespoon of olive oil, 1/2 teaspoon of garlic powder, 1/2 teaspoon of onion powder, 1/2 teaspoon of salt, 1/2 teaspoon of spicy brown mustard, and a 1/4 teaspoon of black pepper to a personal-sized blender (affiliate link).

Note: I recommend using a small blender because the quantity isn’t very large. A big blender might not be able to get everything mixing smoothly. If you only have a larger blender available, increase the cashews and water to 3/4 cup each, so you can prepare a larger batch. (The spices don’t necessarily need to change; just taste and adjust as you go at the end.)

Step 2:

Pour the cashews and their soaking water into the blender with the spices. Secure the lid and blend until smooth, about 60 seconeds. There should be no visible pieces of cashews when you’re done.

Next, add in 2 teaspoons of dried parsley, 1 teaspoon of dried chives, and 1/4 teaspoon of dried dill. Secure the lid on the blender and pulse several times, just until the dried herbs look slightly mixed in. If you over-blend this, the dressing could turn green. (Still tasty, just green.)

Taste the dressing and adjust the flavoring, if needed. You can add another 1/4 teaspoon of salt to boost the overall flavor, or a little extra lemon juice for more tartness.

Pro Tip: Taste-test the dressing wtih something other than your finger or a spoon. It’s best to taste it as you intend to serve it. So, if you plan on serving it with sliced carrots, cucumber slices, or potato chips, taste it with one of those! That way you’ll know if it needs more salt or something else.

Serving & Storage Tips

You can serve this vegan ranch recipe right away, over a salad or as a dip for sliced carrots and celery sticks. It will have a runny consistency when you serve it at room temperature. If you want a thicker dressing, store it in the fridge overnight. It will look more like a veggie dip that way!

Storage Tip: This dressing can be stored for up to 5 days in an airtight container in the fridge. Stir well before serving it again, just to make sure the seasoning is well distributed.

Vegan Ranch Dressing (with Cashews)

4.80 from 30 votes

I'm constantly finding excuses to eat more of this vegan ranch dressing. Just this week, I've drizzled it over tacos, dipped my pizza into it, and I've been eating WAY more veggies, just so I can dunk them in this creamy dressing. It's made without mayo, and I love how quickly it comes together using simple pantry spices. Once you see how fast and easy this is to prepare, you'll never want to rely on a store-bought dressing again!

prep5 mins total5 mins

Servings:6

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Ingredients

 

US CustomaryMetric

 

1x2x3x

• ½ cup raw cashews (see notes)
• ½ cup warm water , plus more as needed
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon lemon juice
• 1 teaspoon apple cider vinegar
• ½ teaspoon salt , plus more to taste
• ½ teaspoon spicy brown mustard
• ½ teaspoon onion powder
• ½ teaspoon garlic powder
• ¼ teaspoon black pepper
• 2 teaspoons dried parsley
• 1 teaspoon dried chives
• ¼ teaspoon dried dill (optional; but recommended)

Instructions

• Place the cashews in a bowl or flexible measuring cup and cover them with the warm water. Let them soak together while you measure and add the next ingredients to the blender.
It's helpful if you can soak the cashews in something that is easy to pour from. I use this silicone measuring cup to soak the cashews because I can easily transfer the nuts and soaking water to a narrow blender opening later.
• In a personal-sized blender, add the olive oil, lemon juice, vinegar, salt, mustard, onion powder, garlic powder, and black pepper. Once you've measured everything, add the cashews and soaking water into the blender, too. Secure the lid and blend until smooth. There should be no visible cashew pieces when you're done. Add another tablespoon of water if needed to thin the mixture.
• Next, add the parsley, chives, and dill. Secure the lid and pulse briefly to incorporate them. (This gives the dressing a speckled look, like traditional ranch. If you blend too long, it could turn green instead.) Taste and adjust any seasoning as needed. You may want to add up to 1/4 teaspoon more salt or extra lemon for a tangier flavor.
• Pour the dressing into an airtight container, cover, and refrigerate for at least 30 minutes to let the flavors develop. It will thicken much more in the fridge overnight, so I recommend adding a tablespoon of water, or more, as needed to thin it out again the next day. Store in the refrigerator for up to 1 week. Shake the dressing before each use.

Video

Notes

Nutrition is for roughly 2 tablespoons of dressing, assuming you get roughly 3/4 cup of dressing from this recipe. This information is automatically calculated, and is just an estimate, not a guarantee.

This recipe is adapted from the Hemp Seed Ranch Dressing from my first cookbook, Everyday Detox. 

Cashew Note: This recipe assumes you’re buying unsalted and un-roasted cashews for a neutral flavor. I’ve made this recipe with 3/4 cup of cashews and 3/4 cup of water, too. If you want a more diluted herb flavor, or you want to end up with a slightly bigger batch, try it this way! 

Need a nut-free recipe? You can swap the cashews for hemp hearts, which provide a similar creaminess.

Update note: I updated this recipe in January 2021 to taste even better using less oil. If you preferred the original recipe, increase the water to 2/3 cup total, use 1/4 cup olive oil, add an extra teaspoon of lemon juice and vinegar, and add 2 teaspoons of maple syrup. (I lowered the acid content in this recipe to eliminate the need for an added sweetener.) I also added the dried dill because I think it tastes more like the ranch I buy at the store, but you can omit that, too.

Nutrition

Calories: 85kcal | Carbohydrates: 4g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 298mg | Potassium: 107mg | Fiber: 1g | Sugar: 1g | Vitamin A: 565IU | Vitamin C: 7mg | Calcium: 14mg | Iron: 1mg

Author: Megan Gilmore

Course: Salad

Cuisine: American

Keyword: vegan ranch dressing

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More Dairy-Free Recipes to Try

• Tahini Dill Dressing
• Romesco Sauce
• Peanut Sauce

If you try this dairy-free ranch dressing, please leave a comment and star rating below letting me know how you like it.