top down view of a platter plate with fresh veggies and small bowl of easy vegan ranch dressing-dip in the center with dipped cucumber.

5 from 5 reviews

Thick and flavorful, homemade vegan ranch dressing is perfect for crisp salads or served as a dip with veggies!


  • 1 cup raw cashews, pref. soaked (see notes)
  • 1/2 cup water, + more as needed to thin
  • 2 tablespoons lemon juice (about 1 lemon)
  • 1/2 teaspoon apple cider vinegar
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 3/4 teaspoon dried dill or 2 tablespoons fresh finely chopped
  • 3/4 teaspoon dried parsley or 2 tablespoons fresh finely chopped
  • generous pinch of paprika
  • plenty of mineral salt & fresh cracked pepper


Add the cashews, water, onion & garlic powder, lemon and apple cider vinegar to a high speed blender, blend until creamy smooth. Add the dill, parsley, paprika, salt and pepper, and mix by hand.

For a thinner dressing, add 1 – 2 tablespoons of water at a time until desired consistency.

Use right away or let set in the refrigerator to chill.

Makes about 1 cup.

Store leftovers in an airtight container, in the refrigerator, for up to 6 days.


Soaking aids in the digestion of cashews. Soak cashews in 1 of 2 ways:

Quick soak cashews: To soak your cashews quickly, cover them with hot water and let set for 5 – 10 minutes. Drain cashews and use accordingly.

Regular soak for cashews: Cover with an inch of cool water, let soak for 2 – 3 hours. Cashews don’t need any longer than 3 hours, but will be ok if soaked longer.

In place of water when blending, substitute with unsweetened plant milk of choice.

If you’re allergic to nuts, replace the cashews with 1/2 to 3/4 cup vegan mayo, no need to use a blender, just stir well to combine.

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Keywords: vegan ranch, ranch dressing recipe