Author: 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
⭐ Did You Make This Recipe?
I’d love if you left a rating and comment, it helps others find the recipe and makes my day! 💕
Sundogsdave says
Sadly, my review of this recipe is "meh".... something is missing, needs more zing. I tried a pinch of cayenne, which helped. But I think it needs more tang. But as is, doesn't add anything to a salad or dip.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Dave! Apple cider vinegar is what adds the tang, so you could try adding more of that or some lemon juice. Also try upping the salt if needed.
Sundogsdave says
Definitely try that, probably also lessen the water so it's not too runny.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Thanks for sharing! 🙂
C says
Great flavor. Next time I might sub. some aquafaba for water to try to thicken it a bit.
Sam Turnbull @ It Doesn't Taste Like Chicken says
That’s a great idea, C! Aquafaba could definitely help thicken it a bit. Glad you enjoyed the flavor!
Cheri says
Love - absolutely delish! Planning to serve for a superbowl party and not tell my friends that it’s 100% plant based - after they rave over it then I’ll tell them.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Cheri yessss I LOVE doing that 😄💚 I hope your friends absolutely rave about it, thank you so much for the sweet comment!
Ana says
Has anyone frozen this recipe?
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Ana! You can freeze it, but the texture may separate a bit once thawed since it’s cashew-based and oil-free. A good stir or quick blend will bring it back together, though I find it’s best stored in the fridge for up to a week.
Becky says
Yummy! Really great recipe.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Aww thank you Becky! Appreciate the review 🙂
Sam says
i think i sort of combined two of your salad dressing recipes that are based on cashew cream. meaning i added some nutritional yeast to this Ranch Dressing recipe (which maybe i'd read in your Cesar Dressing recipe?) which i think amped-up the creaminess in a nice way. in honesty i kicked up the garlic and onion powders a bit too. ok and the parsley.
the results are delicious. the thing i am appreciating is that while creamy and smooth this dressing is still very "pourable" compared to pretty much anything ive made with cashew cream before. i think the key was sticking to exactly one cup full of the cashews (before they were boiled). that rain of nuts-to-liquid results in a perfect creamy smooth dressing that isn't watery but also pours thickly.
Sam Turnbull @ It Doesn't Taste Like Chicken says
I'm so happy you enjoyed it Sam! Yes I add nutritional yeast to my caesar dressing, but you can absolutely add it here too. yum!!
Leslie says
Couldn’t stop eating this as a dip with baby carrots!
Jess @ It Doesn't Taste Like Chicken says
Yum! We're glad you liked it!
Emdee says
Such a great recipe. Nutribullet handled the cashews well without soaking.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Awesome!! I feel that blenders are getting so much stronger and better than they used to be. So happy you enjoyed the dressing!
KAY says
Yummy 😋
Sam Turnbull @ It Doesn't Taste Like Chicken says
So happy you enjoyed it Kay!
Elizabeth says
okay thanks, that threw me off too. AMAZING simple but tasty dressing. Gonna be my go to from now on
Dee says
"... if you want to substitute dried herbs for fresh herbs ...". You mean if you want to substitute FRESH herbs for DRIED herbs! OR just say if you want to use fresh herbs instead of dried ...
Chris says
This is my second go to salad dressing after Sam's "My Everyday Oil-Free Salad Dressing". Very creamy and tasty. My non-plant base daughter even likes it. Try it you won't be disappointed
Sam Turnbull @ It Doesn't Taste Like Chicken says
So happy to hear that Chris 🙂