A Creamy, tangy, oil-free vegan ranch dressing that will have you licking your spoon! Paleo, gluten-free, grain-free and so delicious as a dip or salad dressing.
You'll love this vegan ranch dressing without mayo drizzled on baked potatoes too!
Ranch Dressing was a huge thing for me growing up. Made from packets of white dusty ingredients that you poured in a bowl and added dairy.
I was pleasantly surprised that an old favorite classic could be so creamy, tasty and dairy-free!
How To Make Vegan Ranch Dressing:
- Gather all the ingredients.
- Place the cashews into a bowl and add boiling/hot water to cover them. Set aside for 10 minutes.
3. Drain and rinse the cashews.
4. Place all the ingredients, plus the 1/2 cup of water into a blender or food processor.
5. Blend ingredients for a few minutes until completely smooth. Add a little water or unsweetened almond milk if needed for thinner consistency. The thicker consistency is great for dips.
6. Check the seasonings and add a little more to your desired taste.
How Long Does Vegan Ranch Dressing Last?
- This dressing should last for a week stored in an airtight container in the refrigerator.
Pro tips:
- Use a blender, food processor or immersion blender for the creamiest dressing.
- Refrigerate for at least an hour before consuming and/or serving. This gives the flavors a chance to meld together.
- Try making with fresh herbs if available. (Simply double the amount of dried - e.g. 1/2 teaspoon dried = 1 teaspoon fresh chopped herbs).
- Serve as a dip with sliced veggies.
- Omit the maple syrup for Whole30 compliance.
- The dressing will thicken stored in the refrigerator. To thin out, add extra water or almond milk.
- Would be great in potato salad to replace mayonnaise or other dressing.
- Consume within a week, stored in an airtight container in the refrigerator.
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Delicious and amazing vegan ranch dressing that is also Whole30, Paleo, dairy-free, grain-free, gluten-free! Use as a dip with veggies or crackers or on your favorite salad. Great as a topping for baked potatoes. So many uses!
- 1 cup raw unsalted cashews
- 1/2 cup water
- 1 tbsp freshly squeezed lemon juice
- lemon zest from lemon
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/2 teaspoon dried parsley
- 1/2 teaspoon dried chives
- 1/8 teaspoon sea salt (season to taste)
- 1/8 teaspoon ground pepper (season to taste)
- 1 teaspoon maple syrup
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Place cashews in a heat resistant bowl and add boiling/hot water to cover them. Soak cashews for 10 minutes to soften them.
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Drain and rinse softened cashews and place in a blender or food processor with all the other ingredients. Blend until smooth and creamy.
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Store in airtight container in the refrigerator. Lasts about a week in the refrigerator. Great on salad, as a dip for veggies, on sandwiches, on baked potatoes etc...
Pro tips:
- Use a blender, food processor or immersion blender for the creamiest dressing.
- Refrigerate for at least an hour before consuming and/or serving. This gives the flavors a chance to meld together.
- Try making with fresh herbs if available. (Simply double the amount of dried - e.g. 1/2 teaspoon dried = 1 teaspoon fresh chopped herbs).
- Serve as a dip with sliced veggies.
- Omit the maple syrup for Whole30 compliance.
- The dressing will thicken stored in the refrigerator. To thin out, add extra water or almond milk.
- Would be great in potato salad to replace mayonnaise or other dressing.
- Consume within a week, stored in an airtight container in the refrigerator.
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