carrot dipping into vegan ranch

Vegan Ranch Dressing

Course: Salad
Cuisine: American
Keyword: ranch dressing, vegan ranch dressing
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 12
Calories: 72kcal
Author: Megan Gilmore
This dairy-free ranch dressing is made with cashews, olive oil, and herbs for an easy vegan and paleo alternative. It makes a healthy dip, too!
Print Recipe


  • 1/2 cup raw cashews
  • 2/3 cup water (or non-dairy milk)
  • 1/4 cup extra-virgin olive oil (or mild oil of choice)
  • 4 teaspoons lemon juice
  • 2 teaspoons apple cider vinegar
  • 1 teaspoon salt
  • 2 teaspoons maple syrup
  • 1/2 teaspoon spicy brown mustard (or ground mustard)
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 2 teaspoons dried parsley
  • 1 teaspoon dried chives (optional)


  • Put the cashews in your spice grinder or small food processor and whiz until powdered, about 30 to 60 seconds. (If you have a high powered blender, like the Vitamix, you can skip this step.)
  • Put the cashew powder, water, olive oil, lemon juice, vinegar, salt, mustard, onion powder, garlic powder, and black pepper in your blender and blend until smooth. Stir in the parsley.
  • Pour the dressing into an airtight container, cover, and refrigerate for at least 30 minutes to thicken and let the flavors develop. Store in the refrigerator for up to 1 week. Shake or whisk the dressing before each use.


Calories: 72kcal | Carbohydrates: 2g | Protein: 1g | Fat: 6g | Saturated Fat: 1g | Sodium: 198mg | Potassium: 47mg | Vitamin A: 280IU | Vitamin C: 3.4mg | Calcium: 5mg | Iron: 0.5mg