Vegan Ranch Dressing (Oil-Free!)
User Reviews
5
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Prep Time
10 mins
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Total Time
10 mins
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Servings
4
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Calories
67 kcal
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Course
Salad, Condiments
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Cuisine
Vegan, gluten-free
Vegan Ranch Dressing (Oil-Free!)
Description
This recipe creates a creamy Vegan Ranch Dressing without oil, relying on soaked cashews and vegan plain yogurt to provide body and richness. The white distilled vinegar, lemon juice, and miso contribute acidity and umami depth, balanced by onion and garlic powders. Fresh chopped parsley, dill, and chives add herbal brightness without overpowering. It blends quickly to a smooth texture when processed in a high-speed blender.
The dressing’s consistency suits use as a salad dressing, dip for veggies or chips, or as a flavorful drizzle. Chilling the dressing allows the flavors to meld and intensify. Since it contains no oil, its texture differs slightly from traditional ranch but remains rich and palatable.
To make the dressing, cashews should be soaked for several hours or quickly soaked in hot water to soften. Variations include omitting yogurt, substituting silken tofu for nuts to make it nut-free, or adding heat with hot sauce or chipotle for a spicy version. The recipe yields just under two-thirds of a cup, ideal for small servings or fresh use.
Ingredients
For the base:
- 1/4 cup cashews soaked, raw
- 1/4 cup vegan yogurt plain, unsweetened
- 1-2 Tbsp. water
- 1 1/2 Tbsp. white distilled vinegar
- 1 Tbsp. lemon juice fresh
- 1 Tbsp. white miso
- 1/2 tsp. onion powder
- 1/4 tsp. garlic powder
For the fresh herbs:
- 2-3 Tbsp. parsley fresh
- 1 Tbsp. dill fresh
- 1 Tbsp. chives
Instructions
- Place all base ingredients in a small high-speed blender. (I use a NutriBullet.) Blend for 20-30 seconds until smooth.
- Chop herbs and add to blender. Pulse/blend for 1-2 seconds to combine. (Don't over-blend or the dressing will turn green.)
- Serve immediately or chill in the fridge to let flavors intensify and blend.
Notes
- Soak cashews in room temperature water for 4-6 hours or use a quick soak by covering them with hot water for 10-15 minutes before draining.
- For a yogurt-free version, omit vegan yogurt and increase soaked cashews to 1/2 cup plus 1/3 cup water.
- To make nut-free dressing, replace cashews and vegan yogurt with approximately 1/2 cup silken tofu.
- The recipe yields about two-thirds cup of dressing.
- Add hot sauce, jalapeño, or chipotle in adobo to make a spicy ranch variation.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 67 kcal
% Daily Value*
| Calories | 67kcal | 3% |
| Carbohydrates | 6g | 2% |
| Protein | 3g | 6% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Potassium | 86mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 213IU | 4% |
| Vitamin C | 7mg | 8% |
| Calcium | 30mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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