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.
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Who invented ranch dressing?
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.
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.
— Thrillist 10 Things You Didn’t Know About Ranch Dressing
And Americans have been loving ranch dressing ever since!
Do vegans eat ranch?
Yes, they do!
It’s a key ingredient in my favorite Buffalo Chickpea Salad.
I also love vegan ranch dressing on Soyrizo Potato Tacos.
And it’s delicious drizzled on Pumpkin Chili.
While it’s easy to find vegan versions in supermarkets these days, did you know it’s incredibly simple to make it at home with healthful whole food ingredients?
That’s right!
Plus homemade cashew ranch dressing tastes amazing and can be included in a plant-based Mediterranean diet.
What is vegan ranch made of?
When I first started experimenting with making my own vegan ranch dressing, I found a formula online.
It called for vegan mayonnaise, soy milk, apple cider vinegar, garlic powder, and onion powder.
And while it tasted good, I was confident I could come up with a recipe made with whole-food plant-based ingredients.
As it turns out, all you need to make Cashew Ranch Dressing are the following:
- Raw cashews
- Water
- Dried herbs and spices
- A blender
And you can customize 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!
Serving suggestions
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.
It will stay fresh close to a week, but I usually eat it all well before then!
And if you’re looking for more ways to use Cashew Ranch Dressing, check out the recipes for BBQ Ranch Salad with Chickpeas, Southwest Pasta Salad, and Grilled Zucchini Recipe.
What dressings are vegan?
When buying store-bought dressings, it’s always a good idea to check the ingredients on the label.
Sometimes you’ll find surprising things listed that come from dairy, eggs, or even fish.
But fortunately it’s easy to make your own versions of popular salad dressings at home.
These are some of my favorites:
Cashew Ranch Dressing Recipe
If you love this recipe, please give it 5 stars!
Cashew Ranch Dressing (Vegan)
Equipment
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.
Adelina Mbekomize
5 stars and more! I’m trying to eat more salads this month and this was perfect 🙂 Tweaked it a little; No chives, used spring onion, fresh garlic instead of it’s powder. Added in some grape seed oil just for the sake of it. And i’m in awe. A wholesome salad dressing without the additives and preservatives and its a hit!
Now i’m trying to tame my addictive personality and not put it over everything.
Amy Katz
I’m so happy you enjoyed it, Adelina! I have the same problem with Ranch. It just goes so well with everything!
Nicole
Delish!
Amy Katz
Thanks Nicole!
Lisa Burkey
We wanted more of a “dip” rather than a dressing so…. I used a lot more chives (I love chives) and we added some smoked Chipotle powder. We also let it sit at room temp overnight to meld. It turned out great! Perfect dip for chips, pretzels etc.
Amy Katz
Fantastic! Thank you, Lisa!
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!
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.
Susan
Added dill and a bit more lemon juice. So delicious! My husband who always used Ranch love this instead!
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!
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. 🙂
Debby
Making it! How long does it keep in refrigerator?
Amy
I hope you enjoy it, Debby! It should last about a week.
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!
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.