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! 💕
Karen says
Excellent! Used soy milk in place of water for extra creaminess.
Jame says
Thank you! This was excellent I’ve been searching for a vegan ranch dressing for a while that didn’t use vegan Mayo… so glad I found this!
Sabrina says
Excellent ranch! Don't hesitate to try all her recipes. None have ever disappointed us or our non vegan friends 🙂
Nicoleta Borcos says
So delicious!!! Glad I found you I soaked my cashews over night and it worked just fine.
Wish I had the right vinegar tho, I used white wine vinegar and lemon juice.
Thank you!
Christina says
The best vegan ranch dressing! We've tried quite a few recipes and even store bought and nothing comes close to how good this recipe is. So glad we found this!
Cathy says
Wowza! Delicious...I have been wasting my money buying vegan ranch dressing. This tops any I have purchased and comes without the chemicals of store bought salad dressing. Another winner Sam.
Cindy Bass says
This is amazing!!!
Sam Turnbull says
Yay!
Toni says
I'm so excited to find this recipe! I used to make ranch dressing all the time before going vegan. We like FYH vegan ranch pretty well but there's nothing like home made. If I have dried chives, I will make this this week and report back.
Sam Turnbull says
I hope you love it! 🙂
Shellon says
Made this today. It's delicious! My 11 year old enjoying it.
Sam Turnbull says
Wonderful!!
Char says
So easy to whip up and very tasty! And of course I love that it’s vegan and healthier! The only ingredient I didn’t have on hand was dried chives so I did without it. Next time for sure! Never buying ranch dressing again. Thank you for sharing Sam!
Sam Turnbull says
You're most welcome, Char! So happy it's a new staple for you 🙂
Patti says
Another winner from Sam! This is the best vegan ranch dressing I have ever had! The cashews add just the perfect amount of sweetness.
Thanks, Sam!
Sam Turnbull says
Aww yay! So happy you think so!!
Sonya says
That you Sam. This recipe sounds delicious and dairy free!
Sam Turnbull says
You're welcome 🙂
Theresa says
So delicious and easy. I may add a little pickle brine to the next batch as it needs just a little more tangy-ness.
Sam Turnbull says
Awesome!
Lisa says
Wow awesome!! Can I sub out the ACV for lemon juice?
Sam Turnbull says
Yep! It will obviously taste a little different but still super yummy 🙂
Caitlin says
Good recipe!! A little too much ACV for my liking but I just added in more cashews to cut some of the acidity.
Holly says
I'm not a big parsley fan so use dill and oregano intead. Sometimes I also add a scoop of salsa to make it a little spicey. Delish!!!!!
Sam Turnbull says
So happy you enjoyed!
Ilyse says
I have all the herbs fresh. Can only be better right? Should I double the quantity of herbs?
Sam Turnbull says
Yes that's correct 🙂
Stephanie says
It is 11pm and I am reading this in bed. I just realized that I have all the ingredients and now I am so excited to wake up and make this for lunch tomorrow!!
Sam Turnbull says
Haha! Amazing, enjoy!
Megan says
Can't wait to try this, Sam! Thank you for sharing. I love your other Ranch recipe, so I am sure this will be amazing as well! You never disappoint.
Sam Turnbull says
Aww thank you!
Lori J Hicks says
awesome
Maryann Brown says
Great recipe. Can't wait to make some, but what amounts of fresh chives, parsley, dill should be used instead of the dried?
Sam Turnbull says
When subbing fresh herbs for dried herbs the rule of thumb is double the amount. So 1 teaspoon of dried parsley = 2 teaspoons fresh parsley. 🙂
Em says
Have you ever tried freezing a portion of the dressing?
Bethery says
Sam, thank you for oil-free! I will try it.
Sam Turnbull says
You're most welcome 🙂
Sam Turnbull says
I haven't, we always eat it too quickly, haha. Generally, creamy sauces don't freeze well, but you're welcome to try!