A combination of cashews and soy milk create a creamy ranch dressing you’d never guess was dairy-free. Fresh herbs add a touch of earthiness and brightness that takes the flavor to the next level – get ready to drizzle it on everything! This Vegan Ranch Dressing is one you’ll want to whip up on the regular. And you can easily swap the cashews for sunflower seeds for a nut-free version.
Say no to the store-bought vegan ranch dressings loaded with oils, and say yes to this oil-free homemade version instead!
This dairy-free ranch is sure to become your new go-to for salads, wraps, grain bowls, baked potatoes, veggie platters, pasta salads, and more.
Tips for Success
- Don’t skip the soaking. Even when using a high-powered blender like my Vitamix, I find it difficult to blend smaller amounts of nuts or seeds if they haven’t been soaked. Therefore, I recommend soaking the cashews or sunflower seeds first for the creamiest texture with no clumps!
- Fresh is best! Fresh herbs really do give the dressing the best flavor. I’ve tried making it with dried herbs, and it just wasn’t the same. But if you don’t have any fresh herbs on hand and you’ve just got to have some ranch dressing, by all means use dried herbs. Two teaspoons of each will do the trick.
- Refrigerate to develop the flavors. Patience is key here! The herbs need time to infuse into the mixture and the liquids need time to thicken up. So, be sure to make the dressing at least 4 hours before you plan on using it.
Storage
Store in an airtight container, such as a glass bowl with a locking lid or mason jar to keep the dressing staying as fresh as possible. It’ll keep in the fridge for up to 5 days when sealed tightly. Just give it a stir before using.
Watch: How to Make Vegan Ranch Dressing
Vegan Ranch Dressing
Equipment
- High-Powered Blender
Ingredients
- 3/4 cup raw cashews (use 1/2 cup raw, hulled sunflower seeds for a nut-free option)
- 1/2 cup water
- 1/4 cup soy milk unsweetened
- 1 tablespoon lemon juice
- 1 tablespoon distilled white vinegar
- 3/4 teaspoon garlic powder
- 3/4 teaspoon onion powder
- 3/4 teaspoon salt
- 1/8 teaspoon white pepper
- 2 tablespoons fresh chopped dill
- 2 tablespoons fresh chopped chives
- 2 tablespoons fresh chopped parsley
Instructions
- Add the cashews or sunflower seeds to a glass dish or Pyrex and cover with boiling water. Soak for 10-15 minutes. Drain and rinse under cold water.
- Add the nuts or seeds, water, soy milk, lemon juice, vinegar, garlic powder, onion powder, salt, and white pepper to a high-powered blender. Blend on high speed until smooth, stopping to scrape down the sides if needed.
- Transfer the mixture to a bowl with a lid and stir in the fresh herbs. Cover and refrigerate for at least 4 hours so the flavors have time to meld together and the dressing thickens up.
Notes
Nutrition
The nutrition information shown is an estimate provided by an online calculator. Accuracy is not guaranteed.