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Vegan Ranch Dressing (No Oil, Mayo, or Cashews)

This vegan ranch dressing is made without cashews, mayonnaise, or oil and tastes just like the real thing! It's perfectly milky and herbaceous and perfect as a dip, sauce, and salad dressing. Oil-free and allergy-friendly.YIeld: makes about 12 fluid ounces (1.5 cups). Serving size = ¼ cup (or 4 Tbsp).

Prep Time
10 mins
Additional Time
1 hr
Total Time
1 hr 10 mins
Servings: 6 servings
Calories: 78 kcal
Course: Condiments
Cuisine: American

Ingredients

  • ½ cup raw sunflower seeds
  • ⅔ cup plain, unsweetened non-dairy milk make sure it's not flavored; I use soy
  • 3 tablespoons water can add 1-2 tablespoon more for thinner consistency
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon white distilled vinegar or apple cider vinegar
  • 1 teaspoon fine sea salt
  • 1 teaspoon garlic powder or 1 small clove of garlic
  • ½ teaspoon onion powder
  • ⅛ teaspoon mustard powder
  • Pinch of black pepper
Herbs - add after blending:
  • 1½ teaspoons dried chives or 1 tablespoon chopped fresh chives
  • 1 teaspoon dried parsley or 2 teaspoons finely chopped fresh parsley
  • ⅛ teaspoon dried dill or ½ teaspoon chopped fresh dill

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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 ranch dressing in the refrigerator for up to 5 days. Freezing not recommended.
  • Serving Size: A serving size is calculated as ¼ cup dressing, which is twice as much as most salad dressings (the recipe makes about 6 servings or 12 fl. oz.). Nutrition facts are per serving.

Nutrition Information

Calories 78kcal (4%) Carbohydrates 3g (1%) Protein 3g (6%) Fat 6g (9%) Cholesterol 0mg (0%) Sodium 392mg (16%) Potassium 117mg (3%) Fiber 1g (4%) Vitamin A 70IU (1%) Vitamin C 2mg (2%) Calcium 45mg (5%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 78

% 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.