The Best Homemade Vegan Ranch Dressing
The search is over, this is not just another vegan ranch dressing. This is the absolute best vegan ranch dip recipe there is! Tastes just like the original!
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
- If you are not using a high speed blender, there are a couple of options for making your sauce smooth: You can use a coffee grinder to grind everything to a fine powder, or make sure to soak your cashews overnight, or for at least 2 to 3 hours. If you forget, you can also boil them for 30 minutes.
- This makes about 2 cups. Serving size is 1/4 cup.
- A reader tried this recipe using sunflower seeds and got a great result. She soaked sunflower seeds in boiling water for 30 mins (it gets rid of the gray color). She said it was the closest thing she has had to the sour cream and ranch packet version of dip.
- Serve this with everything!
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