Vegan Ranch Dressing (No Oil, Mayo, or Cashews)
User Reviews
4.9
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Prep Time
10 mins
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Additional Time
1 hr
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Total Time
1 hr 10 mins
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Servings
6 servings
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Calories
78 kcal
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Course
Condiments
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Cuisine
American
Vegan Ranch Dressing (No Oil, Mayo, or Cashews)
Description
The Vegan Ranch Dressing recipe blends raw sunflower seeds with plain plant milk, water, lemon juice, vinegar, and a mix of spices including garlic powder, onion powder, mustard powder, salt, and black pepper. This base is blended until smooth to form a creamy dressing without using oil, mayonnaise, or cashews. Fresh or dried herbs like chives, parsley, and dill are folded in after blending to preserve their flavor and texture.
The dressing thickens in the refrigerator, developing fuller flavor after resting several hours or overnight. It's designed to serve as a plant-based alternative to traditional ranch, providing a tangy, herbaceous dressing with a creamy texture derived from sunflower seeds. Adjusting the water content allows tailoring the thickness to your preference.
Use this dressing for salads, veggies, or as a dip. It stores refrigerated for up to five days but is not suitable for freezing. A standard serving is a quarter cup, and this recipe yields approximately six servings.
Ingredients
- ½ cup sunflower seeds raw
- ⅔ cup plant milk make sure it's not flavored; I use soy, plain, unsweetened, non-dairy
- 3 tablespoons water can add 1-2 tablespoon more for thinner consistency
- 2 tablespoons lemon juice fresh
- 1 tablespoon white distilled vinegar or apple cider vinegar
- 1 teaspoon salt fine sea salt
- 1 teaspoon garlic powder or 1 small clove of garlic
- ½ teaspoon onion powder
- ⅛ teaspoon mustard powder
- black pepper pinch
Herbs - add after blending:
- 1½ teaspoons chives or 1 tablespoon chopped fresh chives, dried
- 1 teaspoon parsley or 2 teaspoons finely chopped fresh parsley, dried
- ⅛ teaspoon dill or ½ teaspoon chopped fresh dill, dried
Instructions
- If using a high-speed blender, no need to soak the seeds. If using a standard blender you may want to soak them in hot water for about an hour. Then drain and rinse under cold water.
- To a blender add the seeds, milk, 3 tablespoons of water, lemon juice, vinegar, salt, garlic, onion powder, mustard powder, and black pepper. Gradually increase to high speed, and blend until completely smooth. Stop to scrape down the sides of the blender as needed. Taste and adjust salt, acid, and/or water amount as desired. Keep in mind, the dressing will thicken in the refrigerator - you can always add water later if needed.
- Add the herbs and stir to incorporate. Pour dressing into a jar or container, cover, and refrigerate for several hours or overnight. The flavors mingle and improve as it sits.
Notes
- Store leftover dressing in the refrigerator for up to 5 days; do not freeze.
- Use plain, unsweetened plant milk such as soy for best results.
- Rest the dressing several hours or overnight for best flavor development.
- The recipe makes about 12 fl. oz., roughly six ¼-cup servings.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 78 kcal
% Daily Value*
| Calories | 78kcal | 4% |
| Carbohydrates | 3g | 1% |
| Protein | 3g | 6% |
| Fat | 6g | 9% |
| Cholesterol | 0mg | 0% |
| Sodium | 392mg | 16% |
| Potassium | 117mg | 2% |
| Fiber | 1g | 4% |
| Vitamin A | 70IU | 1% |
| Vitamin C | 2mg | 2% |
| Calcium | 45mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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