Homemade Vegan Ranch Dressing made with cashews is smooth, creamy, oil-free, and packed with fresh flavor using simple ingredients you probably already have on hand.
This easy dairy-free and gluten-free recipe with no mayo is perfect as a wholesome dressing or dip for salads, fries, veggies, and wraps.
For another tasty dip, be sure to try my cashew aioli.
Homemade vegan ranch dressing with cashews is incredibly creamy, silky smooth, and packed with fresh herby flavor from parsley, bright lemon juice, and savory spices.
A good dressing can instantly add richness, flavor, and creaminess to simple meals, which is why I love making homemade favorites like my tahini lemon dressing and sour cream chive dressing instead of store-bought versions.
This versatile recipe can be used as both a dressing and dip, and I especially love serving it with lentil tofu, roasted sweet potatoes and carrots, or crispy polenta fries for an easy and flavorful meal.
After testing the recipe a few times, I found the perfect balance of tangy, savory, and creamy flavors while keeping it simple to make with wholesome plant-based ingredients.
🥘Ingredients
- Raw cashews
- Oat milk (or swap with cashew milk or almond milk)
- Lemon juice
- Apple cider vinegar
- Fresh parsley
- Maple syrup
- Seasonings: salt, dried dill, garlic powder, onion powder, paprika, and black pepper
As always, you can find the full recipe with a list of ingredients with measurements in a printable recipe card at the end of this post.
🔪How To Make Vegan Ranch Dressing
Step 1: Start by soaking the cashews in hot water for 15-20 minutes, or for best results, soak them in cold water overnight. Soaking helps soften them and makes them easier to blend into a creamy texture. While the cashews soak, mix oat milk and lemon juice in a small bowl. Stir and let it sit for about 10 minutes until it curdles-this becomes your "vegan buttermilk."
Step 2: Drain and rinse the cashews well. Add them to a high-speed blender together with the buttermilk, apple cider vinegar, maple syrup, and all spices except the fresh parsley.
Step 3: Blend for 1-2 minutes until completely smooth and creamy. Add the fresh parsley and pulse just a few times so it stays slightly speckled and fresh.
Step 4: Serve immediately or chill for a couple of hours. The dressing will thicken in the fridge, so stir in 1-2 tablespoons of plant milk or water if needed to loosen it. Store leftovers in an airtight container in the fridge for up to 1 week.
📋Variations
- For a lighter dressing, simply add 1-3 tablespoons of extra oat milk or water while blending until you reach your desired consistency.
- For a more tangy flavor, increase the lemon juice or apple cider vinegar slightly.
- For a herb boost, mix in a bit of fresh dill or chives along with the parsley for extra freshness.
💡Marinela's Tips
- Use raw cashews: Roasted cashews don't work well because they are salty and have a strong taste.
- Soak cashews: Soak them in hot water for 15-20 minutes or in cold water for a few hours until soft and easy to blend.
❓Frequently Asked Questions (FAQ's)
Store the dressing in an airtight container or jar in the fridge for up to 1 week. It will thicken as it chills, so simply stir in a splash of plant milk or water before serving to bring back a smooth, creamy texture.
🥗Serving Suggestions
This creamy dressing is perfect for drizzling or dipping in so many everyday meals. Try it with eggless potato salad, jackfruit patties, or crispy potato fritters for a comforting and flavorful bite.
It also pairs beautifully with pumpkin beetroot salad, roasted broccoli and potatoes, green vegetable salad, and roasted asparagus and carrots for an easy way to add extra creaminess and flavor to your plate.
🧀More Vegan Recipes With Cashews
📖 Recipe
Homemade Vegan Ranch Dressing With Cashews (No Mayo, Oil-Free)
Equipment
- 1 high speed blender
Ingredients
- 1 cup raw cashews soaked
- ¾ cup + 1 tablespoon unsweetened oat milk or any plant milk
- 1 teaspoon lemon juice freshly squeezed
- 1 teaspoon apple cider vinegar
- ½ teaspoon maple syrup
- ¼ cup fresh parsley
- ½ teaspoon salt or to taste
- 1 teaspoon dried dill
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- 1 pinch ground black pepper
Instructions
- Soak cashews in hot water for 15-30 minutes (or overnight in cold water for best results). Drain and rinse well.
- Mix oat milk and lemon juice in a bowl and let sit for 10 minutes to curdle into vegan buttermilk.¾ cup + 1 tablespoon unsweetened oat milk, 1 teaspoon lemon juice
- Add cashews, buttermilk, apple cider vinegar, maple syrup, and all spices (except parsley) to a blender. Blend until smooth and creamy (1-2 minutes).1 cup raw cashews, 1 teaspoon apple cider vinegar, ½ teaspoon maple syrup, ½ teaspoon salt, 1 teaspoon dried dill, 1 teaspoon paprika, 1 teaspoon garlic powder, ½ teaspoon onion powder, 1 pinch ground black pepper
- Add parsley and pulse a few times until just combined.¼ cup fresh parsley
- Taste and adjust seasoning if needed. Serve immediately or chill before serving.
Notes
- This recipe yields approximately 1 + ¼ cups of dressing.
- Adjust thickness with a splash of plant milk or water if needed after chilling.
- Store in an airtight container in the fridge for up to 1 week.
Nutrition
If you try this vegan ranch dressing, let me know! Leave a comment, rate it, and don't forget to tag a photo @go_eatgreen on Instagram.
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Stef says
I love this idea! Thanks for sharing!
Marinela says
That's great! Thank you for commenting.
Aneta says
I love your healthy recepies 💚
Marinela says
Thank you for your kind words, Aneta, I'm glad you love them!