This Vegan Ranch Dressing is easy to make and so full of flavor! Enjoy it on a salad, as a dip or anyway you like to eat ranch dressing 🙂
This post was originally published on 4/9/15, today I am republishing it with new photos and text.
Raise your hand if you love ranch dressing! I used to be pretty addicted to it (I.e I put it on all the things) but these days I mainly just use it on my salads or for dipping vegetables in. This Vegan Ranch Dressing Recipe is easy to make, super creamy and so full of flavor.
I have tried a lot of store-bought vegan ranch dressings over the years and I haven’t had great luck with any of them. They usually have a strange taste or texture and it gets expensive trying new brands out all the time. For that reason I decided to make my own and I couldn’t be happier with how it turned out!
What You’ll Need For This Vegan Ranch Dressing Recipe
- Cashews – cashews are the base of a lot of creamy vegan sauces. You use raw cashews and boil them for about 20 minutes or soak them overnight to get them nice and soft before blending them up.
- Vegan Mayo – I know some people are put off by vegan mayo, but I use it all the time and don’t have an issue with it. In fact, I prefer it over regular mayo. If you don’t want to use vegan mayo, you could sub plain vegan yogurt.
- Vegan Buttermilk – I make this by mixing together plain almond milk and a little apple cider vinegar and letting it sit until it becomes curdled.
- Fresh Herbs and Lemon Juice – Fresh herbs can be expensive but I feel like they really give this vegan ranch dressing the freshness that it needs. You can sub dried herbs, but it will taste a little bit different.
- Cucumber – A little bit of cucumber really gives this dressing a refreshing taste, unlike most store-bought versions I have tried.
- Spices – I add onion powder and garlic powder instead of fresh because I don’t want the ranch dressing to have too strong of a garlic flavor.
How To Make Vegan Ranch Dressing
There are a few steps, but this recipe is very easy to make!
- You start by either soaking the cashews overnight or boiling them for about 20 minutes. If you boil them, I would recommend letting them cool before using, so you aren’t making warm ranch dressing. You also want to add the apple cider vinegar to the almond milk and let it sit until curdled, about 20 minutes.
- Next, you add the cashews, almond milk, vegan mayo, cucumber, lemon juice, and spices to a high speed blender and blend until a creamy sauce has formed.
- Lastly, add the fresh herbs in and mix until combined. If you like, you can blend the herbs up but it will make the dressing green and seemed more like a green goddess dressing to me than ranch dressing. Pour into a jar and enjoy!
How To Store Vegan Ranch Dressing
- Refrigerator – This Ranch Dressing Recipe is best stored in an airtight container in the refrigerator. It’s fresh without the preservatives of store-bought dressing so I would recommend only storing it for up to 5 days.
- Freezer – You can freeze this ranch dressing. I would recommend freezing it right after you make it in an airtight container for up to 3 months. Thaw in the refrigerator and you will probably need to give it a good stir before using.
Enjoy other vegan sauce recipes here:Print
This Vegan Ranch Dressing is so creamy and flavorful! It’s perfect for dipping veggies in, putting on salads and much more!
- 1/3 cup plain, unsweetened almond milk
- 1 tablespoon apple cider vinegar
- 1 1/4 cup raw cashews soaked overnight or boiled for 30 minutes
- 1 1/2 cup veganaise, I used reduced fat
- Juice of 1/2 lemon
- 1/2 teaspoon salt
- 1/2 heaping cup chopped cucumber, peeled first
- 3/4 teaspoon onion powder
- 3/4 teaspoon garlic powder
- 1 tablespoon fresh chopped Italian parsley
- 2 tablespoons fresh chopped dill
- 2 tablespoons fresh chopped basil
- 2 tablespoons fresh chopped chives
- Add the almond milk and apple cider vinegar to a cup and let sit for 5 minutes, until curdled. Then add the soaked cashews, almond milk mixture, veganaise, lemon juice, cucumber, salt and onion and garlic powder to a blender. Blend until you have a creamy mixture with no lumps, about 1 minute.
- Transfer dip to a large bowl and mix in the fresh herbs. You want to make sure they are chopped very finely.
- Enjoy as a dressing on salads or a dip for vegetables. Makes about 3 cups.
See above for storing tips.