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This creamy dairy-free ranch dressing is going to become your new favorite go-to dip or dressing. It tastes so much like the real thing that it can fool anyone – dairy-free or not.
No more feeling like you have to miss out on some of your favorite childhood condiments. This ranch tastes nostalgic and is perfect as a dip for raw and roasted veg like crispy smashed potatoes, chips, crackers, or on salad. You can’t go wrong.
Homemade vs Store-Bought
Homemade dressing is always my preferred method over store-bought. Although store-bought dairy-free ranch does exist, there are a few reasons why I don’t buy it
- it can be expensive and also have a weird aftertaste and/or texture
- it contains additives to make the product last much longer than it typically would
- it’s made with low quality oils
Making your own is easy and has just a few simple, easy-to-pronounce ingredients so there’s no second-guessing about what you’re really consuming. Plus, they happen to all be pantry staples so you likely already have everything you need to make it.
Ingredients
- raw cashews
- filtered water
- apple cider vinegar
- maple syrup
- dried herbs: parsley, dill & chives
- onion powder
- garlic powder
- celery seed
- kosher salt
- freshly ground black pepper
How to Make Dairy-Free Ranch Dressing
STEP 1
Soak the raw cashews in boiling water for 20 minutes. Drain and rinse them before adding them to the base of your blender.
STEP 2
Add the rest of the ingredients to a blender and blend on high until completely smooth. Taste, and adjust seasoning as needed.
Make It Your Way: Ingredient Substitutions
Please remember that recipes are just a starting point.
How can you make this dairy-free ranch dressing using what you already have? Here are some ideas…
- No apple cider vinegar? ➝ use white wine vinegar or champagne vinegar instead
- No dried herbs? ➝ for each herb, sub 1 tablespoon fresh herbs or do a mix and match of fresh and dried
Helpful Tips
FRESH HERBS VS DRIED HERBS
For this recipe, using dried herbs is easier unless you happen to have some of the fresh herbs on hand. Otherwise, I find that the fresh herbs get wasted because they don’t have another purpose in your weekly menu so they wilt and get slimy in the fridge.
SOAKING THE CASHEWS
If your blender isn’t very powerful, you may have to soak the nuts longer. This will make them soft and easier to blend.
THINNING THE DRESSING
The dressing thickens as it sits, but keep in mind that if you add more water, it’ll dilute the salt, so taste and add more salt as needed.
USING A FOOD PROCESSOR?
Gradually add the water instead of all at once, otherwise, it’ll shoot out the sides of the bowl.
Recommended Tools
- blender or food processor
- rubber spatula – to scrape down the sides
- jar with sealed lid – to store the dressing in (a great way to repurpose an old glass jar)
More Dressings & Dips
Dairy-Free Ranch Dressing
Ingredients
- 1 cup raw cashews, soaked and rinsed
- ½ cup + 2 tablespoons filtered water plus more as needed
- 3 tablespoons apple cider vinegar or substitute
- 1 teaspoon maple syrup
- 1 teaspoon dried parsley or 1 tablespoon fresh
- 1 teaspoon dried dill or 1 tablespoon fresh
- 1 teaspoon dried chives or 1 tablespoon fresh
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon celery seed
- 1 teaspoon kosher salt, plus more to taste
- freshly ground black pepper, to taste
Instructions
- Soak the raw cashews in boiling water for 20 minutes. Drain and rinse them before adding them to the base of your blender.
- Add the rest of the ingredients to a blender or food processor (see notes) and blend on high until completely smooth. Taste, and adjust seasoning as needed.
- Makes 1 ½ cups.
Notes
- Fresh herbs vs dried herbs. For this recipe, using dried herbs is easier unless you happen to have some of the fresh herbs on hand. Otherwise, I find that the fresh herbs get wasted because they don’t have another purpose in your weekly menu so they wilt and get slimy in the fridge.
- Soaking the cashews. If your blender isn’t very powerful, you may have to soak the nuts longer. This will make them soft and easier to blend.
- Thinning the dressing. The dressing thickens as it sits, but keep in mind that if you add more water, it’ll dilute the salt, so taste and add more salt as needed.
- Using a food processor? Gradually add the water instead of all at once, otherwise, it’ll shoot out the sides of the bowl.
- How can you make this dairy-free ranch dressing using what you already have? Here are some ideas…
- No apple cider vinegar? ➝ use white wine vinegar or champagne vinegar instead
- No dried herbs? ➝ for each herb, sub 1 tablespoon fresh herbs or do a mix and match of fresh and dried
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