Who doesn't love ranch dressing? I know I ate bucket loads before going vegan and now we have the absolute most amazing vegan, oil-free ranch dressing that you will ever need! And unlike many versions out there, this one does not use vegan mayo or oil!
CAN VEGANS EAT RANCH?
Yes, of course, as long as it's vegan! Traditional ranch dressings contain mayo though, so are not vegan. There are vegan ranch dressing brands out there, but they are full of oil and unhealthy ingredients. Better to just make your own!
I used my original recipe as the base but changed up a couple of things and it is incredible. All my spices are the same but for that truly tangy and authentic taste and texture, I subbed most of the milk with yogurt! Oh boy did it improve that flavor! I found this to taste so much like the classic ranch and my family agreed. My hubby (Mr. Picky) called it "spot on" and "brilliant".
HOW DO YOU MAKE VEGAN RANCH DRESSING?
To make this ranch, first you need to gather the ingredients:
non-dairy milk (I used "lite" canned coconut milk)
Next, add all of the ingredients to a high-powered blender and blend until smooth.
Place in the fridge to chill until thickened.
I hope you love this Best Vegan Ranch Dressing as much as we do!
Learn how to make the absolute BEST Vegan Ranch Dressing recipe that is dairy-free and oil-free! Perfect for healthy salads. Made with cashews, yogurt, vinegar and spices!
5 minPrep Time
5 minTotal Time
5 based on 14 review(s)
1/2 heaping cup (75g) raw unsalted cashews (use sunflower kernels if allergic but keep in mind it will yield a different flavor)
1/2 cup (120g) non-dairy unsweetened plain yogurt, I used SoDelicious coconut (I would advise against low-fat or almond versions)
1/4 cup (60g) canned "lite" coconut milk, shaken first (or soy milk, but I preferred the taste of the coconut)
1 1/2 tablespoons (23g) white distilled vinegar
1 teaspoon onion powder
1 teaspoon garlic powder
1/4 teaspoon dry mustard
3/4 teaspoon fine sea salt
1/2 teaspoon dried dill
Flavor variations: I tested this as other flavors too that were outstanding. Try any 3 of these separate versions with 2 tablespoons (30g) of fined diced of the following: chopped green or black olives, chopped green chiles or chopped pickled jalapenos.
If you do not have a high-powered blender like a Vitamix, then you will need to soak your cashews overnight in a bowl of water, otherwise your dressing will be gritty. Drain, rinse and proceed.
Add all of the ingredients, except the dill, to a blender and process for a couple of minutes, stopping to scrape the sides, until completely smooth. The dressing will be on the runny side but will thicken a lot in the fridge. Pour the dressing into a container and stir in the dried dill. This is so it is visible in the end dressing and does not turn the dressing green when blended.
Store in the fridge for a couple of hours to chill and thicken some before using.
It will thicken up a lot like a dip overnight so give it a good stir before use. You can slightly thin it out with a tad of water and an extra splash of vinegar if needed. The dressing is good for a week in the fridge.
Hi! I'm Brandi, a wife and mom behind this blog who healed my husband's gout and my digestion issues through a plant-based diet. I'm not complicated, I keep things simple. All my recipes are 8 ingredients or less, not counting salt, pepper or water. They are allergy-friendly, as they are all vegan, oil-free and nearly all are gluten-free. You'll find lots of baked goods here, as I've been a baker all my life, it's my passion!