This Easy Vegan Ranch Dressing Recipe is so creamy, made with cashews and is dairy-free, oil-free, soy-free and gluten-free! Just 8 easy ingredients. There is also a tested nut-free version using raw sunflower seeds!
I’ve had several people ask me to come up with a ranch dressing recipe. Well, today is your lucky day….and guess what, it is oil-free, soy-free AND has a nut-free option! I think most vegan recipes contain soy and/or nuts and I know a lot of people avoid or can’t have those, so I wanted to come up with a version that didn’t use either.
HEALTHY OIL-FREE VEGAN RANCH DRESSING
Most dressing bases are ridiculously high in oil, which is not healthy, no matter what oil it is. The calorie content is sky high and oil is nothing more than straight liquid fat. 1 tablespoon is 14 g of fat and most recipes call for 1/2 cup or more. I like my dressing bases to contain fats/calories from whole foods like nuts or seeds, so my body is processing the whole food, and not just absorbing straight oil. Both my husband and I feel so much better by cutting out excessive oils. It works for us.
Sunflower kernels to the rescue if you need it nut-free. Or cashews if you don’t need it nut-free.
USE AS A DIP FOR VEGGIES OR A POTATO SALAD
This ranch is SO easy to make. I’ve even shown how to make it as a dip or it is awesome as a potato salad.
However, if you are more a Caesar Dressing fan, make sure to try this reader favorite, my Vegan Caesar Dressing!
This is delicious and will fool anybody…don’t even tell them it isn’t “real” ranch. It is SO good.
I really hope you love this Easy Vegan Ranch Dressing Recipe and Potato Salad!
MORE VEGAN OIL-FREE SALAD DRESSINGS
- Best Vegan Ranch Dressing
- Oil-free Creamy Italian Dressing
- Almond Butter Dressing
- Best Vegan Caesar Dressing
- Oil-free Tahini Goddess Dressing
Easy Vegan Ranch Dressing (Oil-free)
- 5 heaping cups chopped red potatoes into 1/2 inch pieces (740g, which is about 6 medium potatoes)
- 1/2 cup (80g) raw, unsalted cashews (OR for NUT-FREE, use 70g raw unsalted sunflower kernels. Keep in mind the sunflower has a stronger taste!)
- 3/4-1 cup low fat canned coconut milk (if you are allergic to coconut as well, then you can sub with soy milk)
- 1 1/2 tablespoons apple cider vinegar
- 1 teaspoon onion powder
- 1/2 to 1 teaspoon garlic powder (depending on how strong you like it)
- 1/8-1/4 teaspoon celery seed
- 1/2 teaspoon dried dill (plus extra for garnish)
- 1/4 teaspoon dry mustard spice
- 3/4 teaspoon fine sea salt
- I use this scale.
- This dressing is delicious right away, but I recommend making it the day before you want to eat it, as It will thicken much more overnight in the fridge. It will taste so much like traditional this way. If making it with the sunflower seeds, remember they have a stronger taste than cashews do, so keep that in mind.
- This recipe works well to prepare early in the day or the day before, so everything is chilled well and the dressing has thickened, upon serving. First, roast the potatoes. Preheat an oven to 415F and line a sheet pan with parchment paper, so they don’t stick. Chop the potatoes into about 1/2 inch pieces. Spread out evenly on the pan and salt generously and bake for 25-30 minutes until very golden brown.
- If you do not have a high-powered blender, then you must soak the cashews for 8 hours or overnight, then drain and proceed. Otherwise, your dressing will be gritty.
Meanwhile, prepare the dressing. Add all of the ingredients to a high powered blender, such as a Vitamix, starting out with JUST 3/4 cup milk process until very smooth and creamy on high. If using canned coconut milk, make sure you have shaken the can really well first. Scrape the sides a couple of times and blend again for a good couple of minutes so it gets really smooth and thickens. The dressing will be fairly thin, but will thicken well in the fridge. Add more milk if you want it thinner.
Pour into a container and chill in the fridge for an hour or two to marinate, so it gets cold and thickens further. The flavor really is best after it chills and marinates (even better overnight!).
If making the potato salad, toss the potatoes with as much dressing as you like and chill for several hours for the dressing to absorb into the potatoes. When ready to serve, taste and add any more salt/pepper if needed. I like to add extra dill and freshly ground black pepper.