4.8 from 90 votes
Best Vegan Ranch Dressing
This vegan ranch dressing blends soaked cashew nuts with olive oil, lemon juice, and a combination of dried herbs including parsley, chives, and optional dill. The creamy texture is achieved by blending cashews with warm water and spices, creating a smooth dressing with a speckled herb appearance. It offers a tangy, mild flavor profile reminiscent of traditional ranch without dairy ingredients. The recipe is adaptable with adjustments for seasoning and consistency to suit personal taste.
Prep Time
5 mins
Total Time
5 mins
Servings:
6
Calories:
85 kcal
Course:
Salad
Cuisine:
American
Ingredients
- 1/2 cup cashew nuts raw
- 1/2 cup water plus more as needed, warm
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon lemon juice
- 1 teaspoon apple cider vinegar
- 3/4 teaspoon salt
- 1/2 teaspoon brown mustard spicy
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 2 teaspoons parsley dried
- 1 teaspoon chives dried
- 1/4 teaspoon dill optional; but recommended, dried
Instructions
- Place the cashews in a bowl and cover them with the warm water. Let them soak together while you measure the rest of the ingredients, about 5 to 10 minutes.
- Pour the cashews and their soaking water into the blender, then add in the olive oil, lemon juice, vinegar, salt, mustard, onion powder, garlic powder, and black pepper. Secure the lid on the blender and blend until smooth, about 60 seconds. Stop and scrape down the sides, as needed, to make sure everything gets blended, and add an additional tablespoon of water, if needed, to help the cashews break down into a silky-smooth texture.
- Next, add in the parsley, chives, and dill, and pulse briefly, just to incorporate them. (This gives the dressing a speckled look, like traditional ranch. If you blend too long it could turn green instead.) Taste and adjust any seasoning as needed. You may want to add up to 1/4 teaspoon more salt, or extra lemon for a more tangy flavor.
- Pour the dressing into an airtight container, cover, and refrigerate for at least 30 minutes to let the flavors develop. It will thicken much more in the fridge overnight, so I recommend adding a tablespoon of water, or more, as needed to thin it out again the next day. Store in the refrigerator for up to 1 week. Shake the dressing before each use.
Cup of Yum
Notes
- The recipe yields about 3/4 cup of dressing, suitable for roughly 2-tablespoon servings each.
- Substitute hemp hearts for cashews to make a nut-free dressing with similar creaminess.
- Adjust acidity by adding more lemon juice or vinegar according to taste preferences.
- Reduced olive oil in this version improves flavor balance; increase oil if you prefer a richer dressing.
- Dry dill is optional but recommended for a more traditional ranch flavor and appearance.
Nutrition Information
Calories
85kcal
(4%)
Carbohydrates
4g
(1%)
Protein
2g
(4%)
Fat
7g
(11%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
4g
(20%)
Sodium
298mg
(12%)
Potassium
107mg
(2%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
565IU
(11%)
Vitamin C
7mg
(8%)
Calcium
14mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6 Serving
Amount Per Serving
Calories 85
% Daily Value*
| Calories | 85kcal | 4% |
| Carbohydrates | 4g | 1% |
| Protein | 2g | 4% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Sodium | 298mg | 12% |
| Potassium | 107mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 565IU | 11% |
| Vitamin C | 7mg | 8% |
| Calcium | 14mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.