Cashew Ranch Dressing (Vegan)

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.

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5 from 4 votes

Cashew Ranch Dressing (Vegan)

Cashew Ranch Dressing is easy to make with only a few basic ingredients. It's vegan, oil-free, and gluten-free. Enjoy it on salads, tacos, and as a dip! Makes about 1 cup.

Prep Time 10 minutes

Total Time 10 minutes

Servings 16

Calories 45kcal

Author Amy Katz

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.

Notes

For the Nutrition Facts, a serving is one Tablespoon.

For a thinner dressing, add a little more water. 

If you want a more tangy dressing, try adding additional lemon juice or some apple cider vinegar. You can also add additional herbs such as 1/2 teaspoon of dried dill.

 

Calories: 45kcal | Carbohydrates: 2g | Protein: 1g | Fat: 3g | Sodium: 1mg | Potassium: 57mg | Vitamin A: 2.1% | Vitamin C: 1.7% | Calcium: 0.4% | Iron: 3.2%

Tried this recipe?Let me know what you think by leaving a ☆ rating and comment. And share your photo on Instagram and tag @veggiessavetheday and #veggiessavetheday!

Course: Condiment

Cuisine: American

Keyword: Cashew Ranch Dressing