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Vegan Ranch Dressing

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5 from 33 reviews

This is the easiest vegan ranch dressing recipe. It’s creamy, full of flavor, and completely oil-free! Perfect for salads, vegetables, and sandwiches. Dairy-free, oil-free, and gluten-free.

Ingredients

Units Scale
  • 1 1/2 cups raw cashews
  • 1 cup unsweetened almond milk or soy milk
  • 2 Tbsp apple cider vinegar
  • 2 Tbsp lemon juice
  • 2 tsp. garlic powder
  • 2 tsp. onion powder
  • 2 tsp. nutritional yeast
  • 1/2 tsp salt or to taste
  • 1 Tbsp dried dill
  • 2 tsp. dried parsley

Instructions

  1. Soak cashews in water for 2-4 hours or boil for 5-10 minutes. 
  2. Just before you are ready to drain the cashews, about 5 minutes, add the apple cider vinegar and lemon juice to the milk mix really well. Allow it to sit for just a couple of minutes. You’re essentially making vegan buttermilk. This step is not essentially necessary, but I feel it does enhance the overall flavor.
  3. Drain cashews and add to your blender with almond milk, lemon juice, apple cider vinegar, garlic powder, onion powder, nutritional yeast and salt. Blend until everything is smooth and creamy. Stop and scrape down the sides of the blender as needed.
  4. Pour mixture into a small bowl and add the dried dill and parsely. Mix until everything is well combined. 
  5. Serve on top of your salad, sandwich, or use as a dip for a veggie tray.
  6. You can store this for up to a week in a jar with an airtight lid in the fridge.

Equipment

Notes

If you have a nut allergy use sunflower seeds in place of the cashews.

To make this dressing lower in fat and nut-free replace the cashews with a 12-ounce block of silken firm tofu.

I prefer to use dried herbs for convenience but you may also use fresh herbs. Just be sure and double the amount of fresh herbs.

You can store this for up to a week in a jar with an airtight lid in the fridge.

Nutrition

Find it online: https://shaneandsimple.com/easiest-vegan-ranch-dressing-recipe-oil-free/