This vegan ranch dressing recipe is entirely dairy-free,oil-free, and gluten-free. Enjoy this ultra-creamy homemade ranch as a tasty dressing, dip, or side with fresh or roasted veggies, salads, on everything you like.
1cupcashewsraw, unsalted (soaked in cold water overnight or in very hot water for 15-30 minutes)
¾cup+ 1 tablespoon oat milkunsweetened ( you can use any plain nondairy milk)
1teaspoonlemon juicefreshly squeezed
1teaspoonapple cider vinegar
½teaspoonmaple syrup
¼cupfresh parsley
½teaspoonsaltor more to taste
1teaspoondried dill
1teaspoonpaprika powder
1teaspoongarlic powder
½teaspoononion powder
Instructions
Start by soaking your cashews in hot water for 15-30 minutes or longer. Or you can soak them in cold water overnight (my preferred method). In addition, soaking helps remove phytic acid allowing our bodies to absorb and digest the nutrients easily. In this way, they also will become very soft and easy to blend up. While cashews are soaking, in a small bowl mix oat milk and lemon juice. Stir and let it curdle for 10 minutes (this will be your "vegan buttermilk").
Next, drain and rinse your cashews a couple of times, at the end, drain again. Add drained cashews, buttermilk, apple cider vinegar, maple syrup, and spices (except fresh parsley) in a high-powered blender and blend (1-2 minutes) until the mixture becomes smooth and creamy.
After that, add fresh parsley and pulse just a few times. Don't over blend, we want those vibrant green speckles in our dressing. Taste and adjust the seasonings as per your taste. Add more salt for saltiness, lemon juice, or apple cider vinegar for a more tangy flavor or some of the other spices if you prefer it spicier.
Serve it right away or refrigerate for a couple of hours to chill. Staying in the fridge, it'll thicken, so you can add 1-2 tablespoon plant milk or water to thin as needed. Store any leftovers in the fridge, covered in an airtight container for up to 7-8 days. Enjoy it with your favorite veggies, salads, vege-burgers, or pizza.
Notes
This recipe yields approximately 1 + ¼ cup of dressing.
Note that some cashews tend to have a sweeter taste, if yours are like that omit the maple syrup and add more salt to balance out the sweetness.
Add s tablespoon of milk at a time if your ranch dressing is way too thick.
You can add fresh dill, chives, or finely chopped cucumber if you desire.
Keyword dairy-free, easy, homemade, no mayo, no oil, nondairy, oil-free, plant based, quick, vegan ranch dressing recipe, vegan ranch dressing with cashews, without mayo