Vegan Ranch Dressing (with Cashews)

vegan ranch dressing lifted on a cucumber.

Vegan Ranch Dressing (with Cashews)

Course: Salad

Cuisine: American

Keyword: vegan ranch dressing

Prep Time: 5

Total Time: 5

Servings:

Calories: 85kcal

Author: Megan Gilmore

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!

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Equipment

Vitamix

Ingredients

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