Being from the Midwest originally, we certainly have a special place in our hearts for ranch dressing. When we were growing up, it was a common dressing for salads and basically the only way we would eat vegetables.
If you take a look at the ingredients of ranch dressing at the store, you’ll notice lots of dairy, processed oils, and other not-so-fresh ingredients. Let’s fix that and make our own!
This 10-ingredient, 1-bowl recipe is made with items you likely already have on hand: cashews, lemon, spices, vinegar, and herbs.
It starts with soaked cashews for the ultimate creamy base. We tested hemp seeds but found their flavor a little overpowering. So good ol’ cashews it is!
While the cashews are soaking, you’ll make “vegan buttermilk” with almond milk and lemon juice. Then simply add everything to a blender with your spices and herbs and you’re golden! Enjoy right away or chill to thicken.
We hope you LOVE this ranch dressing! It’s:
Creamy
Tangy
Herbaceous
Satisfying
& So delicious
This would make the perfect sauce for salads like our Loaded Kale Salad or for dipping fresh or roasted vegetables in! It would be especially tasty with spicy things like our Buffalo Chickpea Wrap, and Spicy Red Curry Cauliflower Wings!
Into easy sauces? Check out our 3-Ingredient Tahini Sauce, Garlic Herb Dressing, and Easy Vegan Pesto!
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!
Easy Vegan Ranch Dressing (Oil-Free!)
Ingredients
DRESSING
- 1 cup raw cashews (soaked in hot water 30 minutes, or overnight in cool water)
- 2/3 cup unsweetened almond milk (or sub water)
- 2 tsp lemon juice
- 1 clove garlic, peeled
- 1/2 tsp sea salt (plus more to taste)
- 1 pinch black pepper
- 1/4 tsp onion powder
- 1 1/4 tsp apple cider vinegar
- 1/2-1 tsp maple syrup (or other sweetener of choice to taste)
HERBS
- 1 Tbsp fresh minced dill (or 2 tsp dried)
- 1 Tbsp fresh minced parsley (optional)
- 1 tsp fresh chives (or 1/2 the amount dried chives // optional)
Instructions
- Soak cashews in very hot water for 30 minutes -1 hour (or overnight in cool water). While cashews are soaking, measure out almond milk and add lemon juice and set aside to curdle (this makes your vegan “buttermilk”).
- Drain and rinse cashews several times and drain again. Then transfer to a small blender (a blender is preferred over a food processor for achieving a smooth texture) and add almond buttermilk, garlic, salt, pepper, onion powder, vinegar, and maple syrup. Blend on high for 1-2 minutes or until very creamy and smooth.
- Add herbs and pulse several times to incorporate (you don’t want it fully puréed).
- Taste and adjust flavor, as needed, adding more salt for saltiness, maple syrup for sweetness, lemon juice or vinegar for acidity, garlic for garlic flavor, or herbs for a more herbal flavor.
- Use immediately at room temperature or refrigerate for 3-4 hours to chill. It will thicken in the refrigerator, so you can add more almond milk or water later on to thin if needed.
- Enjoy with vegetables, salads, cauliflower wings, or pizza! Store leftovers covered in the refrigerator up to 7-10 days. Not freezer friendly (will likely separate upon thawing).
Video
Notes
*Recipe as written makes ~1 1/3 cups total dressing.
Jane Hurly says
I found this terribly bland. I tried boosting the flavour as suggested, but this got a thumbs down from my family, despite my best efforts to salvage it.
We’re so sorry it wasn’t a hit, Jane. Did you try adding more salt? That can usually fix something that’s tasting bland.
Melissa says
I made this in my high-speed blender, and I was in a hurry, so didn’t soak the cashews first. I subbed water for the plant milk, and subbed dried herbs (no chives). It’s delicious! Thank you for this easy and yummy dressing.
Amazing! We’re so glad it was a success, Melissa. Thank you for the lovely review and for sharing your modifications! xo
Dave E says
Has anyone tried canning this for longer storage? I know freezing will likely separate, but wondering if anyone has had luck (or bad luck) canning!
My mom is a big canner and recently learned my sister is lactose intolerant so trying to find things that work for her!!
Hi Dave, we’re not sure! Perhaps another reader will be able to chime in?
Lisa says
This is delicious! My only complaint? I can’t get it all out of the blender 🤣
A very understandable dilemma 😆! We’re so glad you enjoy it! xoxo
Beth says
Can’t wait to try this! Would unflavored and unsweetened oat milk work in place of the almond milk?
Hi Beth, it might work, but it’s sweeter so we’d suggest starting with less maple syrup and adjusting to taste. You could also sub water!
Elle says
If I’m using buttermilk instead of the vegan substitute (the almond milk and lemon juice), do I still need to add the cider vinegar or does that become unnecessary? I’m looking for a ranch recipe without an oil base and this seems perfect! Thanks!
Hi Elle, if using buttermilk, there’s no need to add cider vinegar. Enjoy!
Elle says
It turned out fantastic, thank you!
Yay! Thank you for letting us know!
Beverly says
This seems to have curdled during the process What could cause this? What did I do wrong?
Hmm, that’s really strange! It’s normal for the vegan “buttermilk” to curdle very slightly, but are you saying the entire mixture curdled? If so, what brand of almond milk were you using? If homemade, is it possible it got too hot?
P.B. says
I made this to add to a ranch pasta casserole that called for regular ranch dressing. It was awesome! I didn’t have any of the herbs, so I added some dry basil and Italian seasoning. You could easily make this and just dump it over pasta for an easy dinner.
The recipe is super easy and comes together in minutes. Try it!
We’re so glad you enjoyed it! Thanks so much for sharing! xo