Vegan Ranch Dressing (or Dip!)

Nothing beats a really good ranch, and this vegan version gets there with a base of soaked cashews and a generous handful of fresh dill, parsley, and chives. It works equally well as a dip for raw veggies or spooned over a big green salad.

Key Ingredients & Substitutions

• Raw cashews. Soaked and blended, cashews are what give this dressing its rich, creamy body without a drop of dairy. If you're nut-free, raw sunflower seeds soak and blend the same way, though the flavor will be slightly earthier. Cashews show up in a lot of our vegan sauces for exactly this reason—see our Cashew Cream (Vegan Sour Cream) for another example.
• Unsweetened almond milk. This thins the cashews into a pourable base. Any unsweetened plant milk works here—oat, soy, or cashew milk are all fine substitutes. Just avoid vanilla or sweetened versions, which will throw off the savory flavor.
• Fresh lemon juice. Brings the tang that a good ranch needs. White wine vinegar or apple cider vinegar can stand in if you're out of lemons.
• Dijon mustard. A small amount adds depth and a little extra tang without tasting overtly mustardy. In a pinch, yellow mustard works, though the flavor will be milder.
• Garlic powder and onion powder. This is the flavor backbone of classic ranch, and it's worth using the powdered versions rather than fresh garlic and onion—fresh aromatics will taste bright and oniony rather than like the ranch flavor you're going for.
• Fresh parsley, dill, and chives. The herby flecks that make ranch look and taste like ranch. Fresh is best here; if you only have dried on hand, use about a teaspoon of each, keeping in mind the flavor will be milder and less vibrant.

Helpful Tips

Use a high-speed blender if you have one. Cashews blend into a silky, completely smooth base much more easily in a high-powered blender. A standard blender will still work, but plan on blending a bit longer and scraping down the sides a few times to make sure no bits of cashew are left behind.

No time to soak overnight? Do a quick soak instead. Cover the cashews with boiling water and let them sit, uncovered, for 15 to 20 minutes. They won't be quite as soft as an overnight soak, but they'll blend smooth enough for this recipe.

Pulse the herbs in at the end, don't puree them. A few short pulses distributes the parsley, dill, and chives evenly while leaving visible flecks of green throughout. Over-blending turns the whole dressing a uniform pale green, which looks more like a green goddess dressing than a ranch.

Adjust the thickness to match how you're using it. For a pourable salad dressing, thin it with an extra tablespoon or two of almond milk or water. For a scoopable dip, leave it as is, or even cut back the liquid slightly for something thicker.

Short on time? Keep a good store-bought vegan ranch on hand as a cheat. Follow Your Heart Vegan Ranch Dressing and Hidden Valley Plant Powered Ranch are both dairy-free versions worth keeping in the fridge for nights when homemade isn't in the cards.

Variations

• Spicy ranch. Blend in a teaspoon of hot sauce or a pinch of cayenne for a dressing with some kick.
• Avocado ranch. Add half a ripe avocado to the blender for an even creamier, greener dip.
• Smoky chipotle ranch. Stir in a minced chipotle pepper in adobo sauce for a smoky, slightly spicy twist that's especially good on tacos or burrito bowls.
• Herb swap. Try tarragon or basil in place of one of the herbs for a different flavor angle.
• Extra tangy. Increase the lemon juice by a tablespoon, or add a small splash of vinegar, if you like your dressing on the sharper side.
• Garlicky ranch. Add a small fresh garlic clove along with the garlic powder for a punchier, more assertive garlic flavor. If you'd rather keep things milder, a Garlic Mustard Vinaigrette is a good lighter alternative to serve alongside this ranch on a mixed salad.

Serving Ideas

This is one of those dressings that earns a permanent spot in the fridge. Use it as a dip for a platter of raw veggies like carrots, celery, bell peppers, and broccoli. Or spoon it over a simple green salad in place of a bottled dressing. It's also the ideal finishing sauce for Vegan Buffalo Cauliflower, cooling down the heat from the buffalo sauce the same way ranch always does.

For a bigger spread, add a small bowl of this dressing to a Vegan Charcuterie Board alongside crackers, olives, and marinated veggies. It's also great drizzled over baked potatoes, tucked into a wrap with roasted vegetables, or served as a dipper for pizza crusts, which is a way underrated way to eat it.

Storing & Freezing

Store the dressing in an airtight container (a jar with a tight lid works great) in the refrigerator for up to 5 days. It will thicken slightly as it chills, so give it a good stir, or add a splash of almond milk, before serving if you'd like it thinner again.

This dressing doesn't freeze well. The cashew base tends to separate and turn grainy once thawed, so it's best to make only as much as you'll use within the week rather than trying to freeze leftovers.

More Vegan Salad Dressings & Dips

If you loved this recipe, here are a few more you might enjoy:

• Green Goddess Dressing
• French Dressing
• Parsley Salad Dressing
• Basic Vinaigrette

Recipe

Vegan Ranch Dressing (or Dip!)

4.80 from 20 votes

This vegan ranch dressing is rich and creamy thanks to a base of soaked cashews, with fresh dill, parsley, and chives for that classic herby ranch flavor. Use it as a dressing, a veggie dip, or a topping for just about anything.

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Prep Time: 15 minutes minutes

Soak Time: 8 hours hours

Total Time: 8 hours hours 15 minutes minutes

Servings: 12 servings

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Ingredients

• 1 cup raw cashews soaked overnight
• ½ cup + 2 tbsp almond milk or other unflavored non-dairy milk
• 2 tablespoon fresh lemon juice
• 1 tablespoon Dijon mustard
• 1 ½ teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon salt
• ½ teaspoon ground black pepper
• 2 tablespoon fresh parsley finely chopped
• 2 tablespoon fresh dill finely chopped
• 2 tablespoon fresh chives finely chopped

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Instructions

• Place the cashews in a bowl, cover with a few inches of water, and soak in the refrigerator for at least 8 hours or overnight. (Short on time? Cover the cashews with boiling water instead and let them soak, uncovered, for 15 to 20 minutes, then drain.)
• Drain the cashews and add them to a blender along with the almond milk. Blend on high for 1 to 2 minutes, until completely smooth with no visible cashew bits (a high-speed blender will get there faster; a standard blender may need a bit longer and a scrape-down or two).
• Add the Dijon mustard, lemon juice, garlic powder, onion powder, salt, and pepper. Blend again on high for 30 to 60 seconds, until fully smooth and creamy.
• Taste and adjust the seasoning, adding more salt or lemon juice as needed. More lemon juice will make the dressing tangier.
• Add the parsley, dill, and chives. Pulse the blender 4 to 5 times, just until the herbs are evenly distributed. Don't over-blend, or the dressing will turn a uniform green instead of showing flecks of fresh herbs.
• Transfer the dressing to a covered container, such as a jar with a tight lid, and refrigerate for at least 1 hour before serving to let the flavors meld. Thin with a little extra almond milk or water for a pourable dressing, or leave as is for a thicker dip.

Notes

The dressing can be stored in an airtight container in the fridge for up to 5 days.

If you prefer a slightly sweeter dressing, try adding a small pinch of sugar.

Nutrition (Estimate per Serving)

Calories: 68kcalCarbohydrates: 4gProtein: 2gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 230mgPotassium: 60mgSugar: 1gVitamin A: 34IUVitamin C: 1mgCalcium: 1mgIron: 3mg

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