Thick and flavorful, homemade vegan ranch dressing is perfect for crisp salads or served as a dip with veggies!
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.
RECOMMENDED EQUIPMENT: My NutriBullet (affiliate link) does it again. It’s compact, easy clean, and is great for small jobs like this recipe!
Keywords: vegan ranch, ranch dressing recipe