Homemade Vegan Ranch Dressing
This homemade vegan ranch dressing has been a staple in my kitchen for years because it is creamy, tangy, and packed with classic ranch flavor and made entirely with plant-based ingredients. I use raw cashew, fresh lemon juice, vinegar, and dill to create the familiar flavor in just 5 minutes.
Servings: 8
Calories: 142kcal
Equipment
Ingredients
- 1 cup unsweetened plain cashew or almond milk
- 14 tsp distilled white vinegar (1/4 cup plus 2 tsp)
- 5 tsp fresh lemon juice
- 1 1/2 cups raw cashews (see note)
- 1 1/4 tsp sea salt
- 2 tsp dried parsley
- 1 tsp garlic powder
- 1 tsp minced onion , dried
- 1/2 tsp onion powder
- 1/2 tsp dried dill
- 1/4 tsp ground black pepper
- 1/8 tsp mustard powder
Instructions
- Place the cashew milk, vinegar and lemon juice in a bowl and allow it to sit while you assemble the rest of the ingredients.
- Add the milk mixture, cashews and salt into a high-speed blender and purée until smooth.
- Add the parsley, garlic powder, onion, onion powder, dill, black pepper and mustard powder to the blender and pulse until well mixed. Refrigerate the dip to thicken.
- Serve with everything!
Notes
- My #1 Secret Tip for this homemade vegan ranch dressing recipe is to let the ranch chill for at least 30 minutes before serving. The flavors continue to infuse as it rests, and the dressing thickens into a deliciously creamy consistency.
- Blend base first: Before adding the herbs and spices, I make sure the cashews are fully blended. A silky base gives the dressing the closest texture to traditional ranch.
- Pulse herbs: I like adding the dried herbs after the base is smooth, then pulsing just enough to combine them. This keeps little flecks of parsley and dill visible throughout the dressing instead of blending them completely, which may give the dressing a slight green or brown tinge.
- Use fresh lemon juice: Freshly squeezed lemon juice gives the dressing a much brighter, fresher flavor than bottled juice, which tends to have a bitter aftertaste. It also does a good job of balancing the richness of the cashews.
- Taste after chilling: The flavor changes slightly as the dressing rests. I always taste it after it has been in the fridge before deciding whether it needs another pinch of salt, dill, or an extra squeeze of lemon.
- Adjust: If I am serving this as a dip, I leave it thick. For salads, I whisk in 1-2 tablespoons of plant-based milk until it reaches the consistency I want.
Nutrition
Calories: 142kcal | Carbohydrates: 8g | Protein: 5g | Fat: 11g | Saturated Fat: 2g | Sodium: 349mg | Potassium: 164mg | Fiber: 1g | Sugar: 2g | Vitamin C: 1mg | Calcium: 9mg | Iron: 2mg