Print

Easy Vegan Ranch Dressing (Oil-free)

This Easy Vegan Ranch Dressing is so creamy, made with cashews and is dairy-free, oil-free, soy-free and gluten-free! Just 8 easy ingredients.
Course Sides
Cuisine American
Keyword best vegan ranch dressing, cashew ranch dressing, easy vegan ranch dressing, oil free vegan ranch dressing, vegan nut free ranch dressing, vegan oil free ranch dressing
Prep Time 5 minutes
Cook Time 0 minutes
Total Time 5 minutes
Servings 1 1/2 cups dressing
Author Brandi Doming

Ingredients

POTATO SALAD

  • 5 heaping cups chopped red potatoes into 1/2 inch pieces (740g, which is about 6 medium potatoes)

RANCH DRESSING

  • 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.

NOTE

  • 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.

Instructions

  1. 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.
  2. 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.
  3. 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.

  4. 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 you like, chill the potatoes as well. (I chilled both the dressing and potatoes overnight) When ready, remove the dressing and stir well. Toss the potatoes with as much dressing as you like. (There will be leftover dressing) Taste and add any extra salt for flavor and garnish with more dill and fresh chopped parsley, if desired. The extra dill and parsley really adds a nice flavor and presentation.