Print

VEGAN RANCH DRESSING

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 2 reviews

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

Scale

Ingredients

Instructions

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.

Notes

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. For more of my favorite cooking tools, shop my kitchen essentials.

Keywords: vegan ranch, ranch dressing recipe