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.
Vegan Cashew Ranch Dressing
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
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!!