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Cashew Ranch Dressing is oil-free, creamy, and easy to make in minutes with only a few basic ingredients. It’s delicious on salads, tacos, and as a dip. This recipe is naturally vegan and gluten-free.
I’ve always been a fan of ranch dressing.
I always thought it was folklore that it originated from “Hidden Valley Ranch,” but it’s actually true.
According to Thrillist:
“While working as a contract plumber in Alaska, Steve Henson started cooking for his coworkers and perfecting his buttermilk dressing recipe. Five years later he moved to California with his wife Gayle and bought a ranch. His famous buttermilk dressing soon became a staple at the dinner table of Hidden Valley Ranch and before long the Hensons started selling it to guests and local supermarkets. Over two decades later in 1972, the couple sold their name and recipe to Clorox for $8 million. Not bad for a little buttermilk, mayo, and herbs.”
And Americans have been loving ranch dressing ever since!
It’s a key ingredient in my favorite Buffalo Ranch Chickpea Taco Salad.
I also love it on Soyrizo Potato Tacos.
And it’s delicious drizzled on Pumpkin Chili.
And while it’s easy to find vegan versions in supermarkets these days, did you know it’s incredibly easy to make a much healthier version at home?
That’s right!
In fact, all you need to make oil-free Cashew Ranch Dressing is raw cashews, water, a few simple seasonings, and a blender!
You can also make this recipe to suit your tastes.
If you prefer a more tangy dressing, you can add extra lemon juice or some apple cider vinegar.
Do you like dill?
Add some in!
Like your Ranch spicy?
Try some ground chipotle.
The possibilities are endless!
Besides serving Cashew Ranch Dressing on salads, it also makes a great dip for fresh vegetables.
I often eat it with carrots, celery, radishes, bell peppers, and cherry tomatoes as a snack.
It also makes a delicious sandwich spread.
Since it thickens up a little in the refrigerator, if you want a thinner sauce, you can add a little bit of water.
I like to store it in a glass bottle or reusable plastic squeeze bottle.
It will stay fresh close to a week.
Now let’s make Cashew Ranch Dressing!
Food for thought (please leave a comment!):
What is your favorite salad dressing?
Do you use Ranch as a dip?
What are your favorite foods to eat with Ranch?
And if you’re looking for more ways to use Cashew Ranch Dressing, check out the recipes for BBQ Ranch Chickpea Salad and Southwest Pasta Salad.
Cashew Ranch Dressing (Vegan)
Ingredients
- 1 cup raw cashews (soak for 30 minutes if you don't have a high-speed blender)
- 1/2 cup water
- 1 Tablespoon lemon juice
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/2 teaspoon dried parsley
- 1/2 teaspoon dried chives
- salt to taste
- pepper to taste
Instructions
- In a high-speed blender, combine the cashews, water, lemon juice, garlic powder, and onion powder. Process until very smooth.
- Stir in the dried parsley, dried chives, and salt and pepper, to taste.
- Refrigerate until ready to use.
Anjali @ Vegetarian Gastronomy
Ranch is a STAPLE in my house!! I make a huge batch every week and use it with everything ha! I love it mainly on salads!
Amy
Nice! I’m glad you’re a huge fan, too!
Jasmine
I definitely am going to try this recipe out!
Amy
Thanks Jasmine! Enjoy!
Mel | avirtualvegan.com
I love that this is so easy and way healthier than store bought. I love the seasonings you have added. It sounds delicious.
Amy
Thank you, Mel! I used to get the store-bought kind, but now I wonder what’s actually in it.
Sarah Newman
I love cashew ranch! In fact I just made some this week 🙂 Will have to try your recipe next time!
Amy
Thanks Sarah! There are a lot of great ranch recipes out there!
Rebecca @ Strength and Sunshine
I used to live off Ranch as a kid 😉 Dipping raw broccoli and cauliflower were my favorite ways to eat it 😛 Haha!
Amy
You can’t go wrong with that combination!
Agness of Run Agness Run
Excellent dressing recipe, Amy! Can I add a bit of lemon zest in addition to lemon juice?
Amy
Thanks Agness! Yes, that’s a great idea!
Hannah
Thanks for including the nutritional information, just wondering what the serving size is as I can’t seem to locate one. Assuming it’s a tbsp? LOVE adding dill!
Amy
Thanks Hannah! You’re right, a serving is a Tablespoon.
Andrea
Oh my !!! Added dill and lemon zest as suggested in comments. Delicious dip for my daily lunchbox staple of raw broccoli. Appreciate you sharing this recipe. It’s a keeper ~`
Amy
That’s wonderful to hear, Andrea! Thank you!
Debby
Making it! How long does it keep in refrigerator?
Amy
I hope you enjoy it, Debby! It should last about a week.
calgal
This is in my favorites folder, it’s the BEST dip for cauliflower buffalo wings, among other things. I make it as written except double all the spices/herbs… amazing!
Amy
I’m so happy you like it! I’m going to have to try doubling the spices, too! Thank you for taking the time to leave a review. 🙂
Claudia
I added dill and a little bit of rice vinegar and then otherwise followed the recipe exactly. So delicious I was scraping (and eating) every last bit of what was left over in the blender. The thing is I made this for my husband who is on some kind of cleanse and can’t have dairy. I didn’t think I would like it. But I loved it and wiped out half of it before he even got any. So, now I have to make more. 😉
Amy
I’m so happy you enjoyed it, Claudia!
Susan
Added dill and a bit more lemon juice. So delicious! My husband who always used Ranch love this instead!
Camilla
For those of us that do not/cannot eat cashews? Have you made this with other nuts? Perhaps Brazil nuts or macadamia?
Amy
Hi Camilla, I haven’t tried it, but I recommend trying raw sunflowers as a substitute for raw cashews. I also like your idea of using macadamia nuts. I wouldn’t use Brazil nuts though. While I love them, in larger quantities they can be toxic to the body. Most recommendations say to limit them to 2 a day.
Freddy
Oh gosh! I’m on a detox and there are things I can’t have but this just made my day. It definitely hit that spot! Thank you so delicious!