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Vegan ranch dressing recipe (no mayo, oil-free). Creamy dairy-free dip in a small jar with fresh chopped vegetables.

Creamy Vegan Ranch Dressing Recipe (No Mayo, Oil-Free Dip)

Marinela Malcheva
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.
5 from 11 votes
Prep Time 20 minutes
Total Time 20 minutes
Course Appetizer, Dip, Dressing, Sauce, Snack
Cuisine American, dairy-free, Gluten-free, Vegan, Vegetarian
Servings 8 servings (2 tablespoon each)
Calories 105 kcal

Equipment

  • Blender
  • Small bowl
  • Spoon

Ingredients
  

  • 1 cup cashews raw, unsalted (soaked in cold water overnight or in very hot water for 15-30 minutes)
  • ¾ cup + 1 tablespoon oat milk unsweetened ( you can use any plain nondairy milk)
  • 1 teaspoon lemon juice freshly squeezed
  • 1 teaspoon apple cider vinegar
  • ½ teaspoon maple syrup
  • ¼ cup fresh parsley
  • ½ teaspoon salt or more to taste
  • 1 teaspoon dried dill
  • 1 teaspoon paprika powder
  • 1 teaspoon garlic powder
  • ½ teaspoon onion 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").
    A small bowl with vegan buttermilk for oil-free dip.
  • 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.
    Cashews, plant milk and spices in a blender cup for preparing vegan ranch dipping.
  • 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.
    Creamy and rich vegan ranch or dip in a blender cup.
  • 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.
    A jar with thick and creamy vegan ranch dressing or dip in a wooden plate garnished with fresh chopped veggies as a side dish or snack.

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.

Nutrition

Calories: 105kcalCarbohydrates: 8gProtein: 3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 160mgPotassium: 140mgFiber: 1gSugar: 3gVitamin A: 211IUVitamin C: 3mgCalcium: 45mgIron: 1mg
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
Tried this recipe?Let us know how it was!