This homemade vegan ranch dressing recipe has cashews, fresh dill and parsley, lemon juice and all the good stuff. It contains no oil, no mayo, and no tofu. And it’s quick and easy in a high speed blender.
This recipe makes ~¾ cup of vegan ranch dressing. It’s awesome as a dip for veggies, on salads, buffalo soy curls, or on anything you enjoy ranch on. If you’re anything like me, that’s everything 😄
You might be thinking… “Why not just put all the ingredients in the high speed blender and let it do the work?” Because once you add the herbs, you have a high probability of ending up with green vegan ranch. If you don’t care, I don’t care! It all tastes lovely.
If you’re in a bind, you can use a regular blender, but you must soak the raw cashews in water for 4-6 hours. After soaking them, drain off the water and use them in the vegan ranch recipe. Using this method, the dressing had a thicker and less velvety texture. You also can’t adjust the thickness by adding more raw cashews, unless you soak additional ones just in case. For best results, use a high speed blender, like a Vitamix or Ninja.
Vegan Ranch Dressing
½ cup raw whole cashews
½ cup water
1 ½ tsp lemon juice
½ tsp garlic powder
½ tsp onion powder
½ tsp salt
1 tsp finely chopped kosher dill pickle
1 Tbsp finely chopped fresh parsley
2 Tbsp finely chopped fresh dill
Black pepper, to taste
1. In a high speed blender (like a Vitamix or Ninja), add the raw cashews and water. Blend until completely smooth. If you like a thicker ranch dressing, add a few more cashews and blend again. If you like it thinner, add a little more water and blend again.
2. Spoon the contents of the blender into a mixing bowl. Then, add the lemon juice, garlic powder, onion powder, salt, finely diced kosher dill pickle, and black pepper (to taste). Stir.
3. Stir in the parsley and dill. Taste the vegan ranch, and adjust seasonings (more salt? More lemon juice?). Serve.