Creamy, oil-free vegan ranch that calls for just 10 simple ingredients and 1 bowl of BIG flavor! The perfect dairy-free dressing for salads, veggies and more!



  • 1 cup raw cashews (Soaked in hot water for 30 minutes or over night in cold water)
  • < span class="wprm-recipe-ingredients-amount" >2/3 cup unsweetened almond milk
  • 2 TL Lemon Juice
  • 1 cloves Garlic, peeled
  • 1/2 TL Sea salt (more to taste)
  • 1 pinch black pepper
  • 1/4 cc onion powder
  • 1 1 /4 tsp vinegar cider
  • 1/2 -1 cc maple syrup (or other sweetener of your choice)


    < li class = " wprm -Recipe-Z utat" style="List-Style-Type: Disk;">1 tablespoon chopped fresh dill (or 2 dried teaspoons )
  • 1 EL chopped fresh parsley (optional)
  • 1 TL fresh chives (or 1/2 amount dried chives // optional)


  • Soak the cashews in very hot water for 30 minutes to 1 hour (or overnight in cold water) Add the almond milk and lemon juice and allow to curdle (this makes your vegan “buttermilk”).

    < /li>

  • Drain, rinse and drain the cashews several times. Then to a small blender (a blender is better than a food processor for a smooth texture) and add almond buttermilk, garlic, salt, pepper, onion powder, vinegar and maple syrup. Blend on high for 1-2 minutes or until very creamy and smooth. 
  • Add the herbs and pulse a few times to incorporate (you don’t want them to be completely pureed). 
  • Taste and adjust flavor as needed, add more salt for a salty taste, maple syrup for sweetness , lemon juice or vinegar for acidity, garlic for garlic flavor, or herbs for a herbier flavor.
  • Use immediately at room temperature or chill in the fridge for 3-4 hours. It will thicken in the fridge so you can add more almond milk or water later to thin it out if needed.
  • Enjoy with veggies, salads, cauliflower wings or pizza! Store leftovers, covered, in the refrigerator for up to 7-10 days. Not suitable for the freezer (will likely fall apart when thawed).
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