This vegan ranch dressing is a dairy free, egg free version that is so creamy and delicious on salads and so much more.
This is great for anybody who avoids eggs and/ or dairy. And it is delicious enough to serve to anybody! Because it is so creamy and delicious.
Enjoy this vegan ranch dressing on salads, baked potatoes, fries, sandwiches, pasta salads and more.
Note: This post contains Amazon affiliate links. See my full affiliate disclosure policy here.
How to make vegan ranch dressing
First, gather your ingredients.
Ingredients
For tastiest results, always use the best quality ingredients you have access to.
To make this vegan ranch dressing recipe, you will need the following:
- raw cashews
- unsweetened plant milk (I use Westsoy organic unsweet soy milk)
- garlic powder
- onion powder
- white vinegar
- salt and pepper
- chives
- parsley
- dill
Soaking the cashews
You can potentially skip this step if you are using a high speed blender such as a Vitamix. (Amazon affiliate link – that is the model I have.) Soak the cashews in warm water for at least 30 minutes. This softens the cashews and makes them super creamy when blended.
Blending vegan ranch dressing
Drain water off prior to blending.
Place the drained cashews, plant milk, garlic powder, onion powder, vinegar, salt and pepper into a blander.
Blend until smooth.
Taste for salt and pepper amount. Add more, to taste if desired. Also, if you desire a thinned consistency add a slight bit more water or plant milk. Just slowly add a little bit at a time. I tend to make this thicker when using as a dip, and I prefer it a bit thinner for drizzling over salads.
Stir in the parsley, chives and dill. This prevents the herbs from being puréed.
Use it to dress a simple green salad. So delicious and creamy!
Transfer to storage container, and refrigerate for up to a week. (Note: dressing will thicken with refrigeration. you can thin out by adding more water or plant milk.)
I hope y’all enjoy it! Let me know if you try it.
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Vegan Ranch Dressing Recipe
This vegan ranch dressing is a dairy free, egg free version that is so creamy and delicious on salads and so much more.
Ingredients
For blending
- 1 cup raw cashews soaked in warm water for 30 minutes, drained
- 1 cup unsweetened plant milk (I use Westsoy organic unsweet soy milk)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 Tablespoon white vinegar
- 1/2 teaspoon salt (more or less, to taste)
- 1/4 teaspoon black pepper (more or less, to taste)
Stir in after blending
- 1 Tablespoon chives
- 1 Tablespoon parsley
- 1/4 teaspoon dill
Instructions
-
Soak the cashews in warm water for at least 30 minutes. You can skip this step if you are using a high speed blender such as a Vitamix. Drain water off prior to blending.
-
Place the drained cashews, plant milk, garlic powder, onion powder, vinegar, salt and pepper into a blander, and blend until smooth. Taste for salt and pepper amount. Add more, to taste if desired.
-
Stir in the parsley, chives and dill. Transfer to storage container, and refrigerate for up to a week. (Note: dressing will thicken with refrigeration. you can thin out by adding more water or plant milk.)
Recipe Notes
Nutritional information is approximate and was calculated using a recipe nutrition label generator.
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