Creamy vegan cashew ranch dressing

Dairy free ranch dressing (easy to make)

This vegan cashew ranch dressing will take your salads and cauliflower buffalo wings to the next level.

I honestly can’t get enough of this vegan ranch dressing. It has been a staple in my fridge for years. I can’t believe it’s taken me this long to share it with you!

This cashew ranch is:

• easy to make
• healthy
• delicious
• dairy free
• kid friendly

Tips for making vegan ranch dressing

• Make a big batch of this each week to have a delicious salad dressing ready to go. This will encourage you to eat more salads throughout the week.
• Soaking the cashews makes them easier to blend, which will create a smoother dressing
• To quick soak the cashews, boil some water and pour the water of the cashews in a coffee mug. Let them soak for 10 minutes.

How to use vegan ranch

• This dressing will last about a week in the fridge, so make sure you eat your salads!
• This ranch dressing also does well as a dip for your carrots, celery, broccoli and cauliflower.
• My favorite way to eat this ranch is to drizzle it over vegan pizza! I know, super American thing to do. LOL! It was my favorite food combo when I was 14.
• This also goes amazingly well with buffalo cauliflower.

How to make a nut-free vegan ranch dressing

If you’re allergic to nuts, it’s very easy to make a nut-free vegan ranch dressing.

Instead of cashews, just use:

• 1 cup of raw, soaked sunflower seeds
• Or 1 cup of hemp seeds
• Or ½ package of silken tofu. If you end up using tofu, just use half the amount of liquid that the recipe calls for.

More great recipes to try:

• Buffalo cauliflower tacos
• Vegan taco salad
• Best creamy vegan stovetop mac and cheese
• Easy BBQ tofu

   

Creamy vegan cashew ranch dressing

This delicious, creamy ranch dressing will encourage you to eat more salads throughout the week. Easy to make with minimal ingredients

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Course: Salad

Cuisine: American

Keyword: dairy free dressing, ranch, Salad, salad dressing, vegan, vegan dressing

Prep Time: 10 minutes

Total Time: 10 minutes

Servings: 10

Calories: 74kcal

Author: Maria

Equipment

• Blender

Ingredients

• 1 cup raw cashews
• 1 cup water or unsweetened and plain oat milk
• 2 tbsp apple cider vinegar
• 1 tsp salt
• 1 tsp onion powder
• 1 tsp garlic powder
• ½ tsp dried dill
• ½ tsp dried parsley
• ½ tsp black pepper (freshly ground is best)

Instructions

• Boil some water and pour boiling water over the cashews.  Let soak for 10 minutes. Then drain.
• In a blender, blend the soaked cashews with 1 cup of water or unsweetened oat milk, 1 tsp each of salt, onion powder and garlic powder and 2 TBL of apple cider vinegar.
• Blend until smooth
• Stir in ½ tsp each of dried parsley, dill and black pepper.

Notes

If you’re allergic to cashews, you can also use raw sunflower seeds or hemp seeds. You can also use a half a package of silken tofu, just use ½ the amount of water.

Nutrition

Calories: 74kcalCarbohydrates: 4gProtein: 2gFat: 6gSaturated Fat: 1gSodium: 236mgPotassium: 96mgFiber: 1gSugar: 1gVitamin A: 4IUVitamin C: 1mgCalcium: 8mgIron: 1mg

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Creamy vegan cashew ranch dressing