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)
- ½ cup water
- 1 Tablespoon lemon juice
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ½ teaspoon dried parsley
- ½ 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.
Notes
Nutrition
Nutritional information is an estimation only.
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ALICE Wright
So I just had a question about the cashews, because I've heard 2 disturbing things about them - one that they grow in this plant that has poison ivy like hand-burning substances in it - and two that it also has nickel. The former is a problem because where not automated, sometimes in poorly regulated Indian sweatshops, it apparently is burning people's hands and faces - so much so the cashews are being called "blood cashews" by some people. But I don't know, maybe it's not all the factories, I just don't know. Would replacing the cashews with sunflower seeds work or will this not result in the same taste? Been hoping to replace cashews for a while but they seem to have a unique taste.
Amy Katz
You can certainly use sunflower seeds instead of cashews. I would simmer the sunflower seeds on the stove for about 30 minutes, drain them, then proceed with the recipe.
James
I followed your directions but for some reason it has the consistency of a thick paste as opposed to dressing. Should I add more water? Thanks!
Amy Katz
Hi James, Yes, you can add a little more water if it turns out too thick.
Jean
I followed your recipe exactly and it was absolutely delicious!!! On my second batch 😉 Thank you Amy!!!
Amy Katz
That's wonderful to hear, thank you, Jean!
JoAnn Bush
I love this dressing! I divided it up into little batches and tried a variety of seasonings and vinegars. Pomegranate vinegar gives it a bit of a kick. My favorite, though, is extra lemon juice and a smidgen of apple cider vinegar. Favorite herbs: parsley or dill.
Amy Katz
I'm so happy you enjoyed it, JoAnn! I love your variations!