Creamy, tangy vegan ranch dressing with fresh dill (or leave it out for a classic ranch). Soaked cashews work their magic to create the creamiest, dreamiest ranch dressing that is totally plant-based and dairy free.
Are there any ranch dressing lovers out there?
It seems like ranch is THE universal salad dressing for kids. Whether on a bed of lettuce or with some carrot sticks and cucumbers for dipping, is there anything better?
Make a batch of this Vegan Ranch Dressing with Fresh Dill to use all week long! I suggest using a high powered blender like the Vitamix or Blend-Tec. If you don’t have one, just soak your cashews in hot water for at least an hour before blending.
-Cut up some carrots and cucumbers and serve with this ranch for an after school snack.
-Dip your pizza into it. Yum.
-Use it to make this potato salad instead of the usual dressing.
-Top your baked potatoes with it, and add some tempeh bacon too, crumbled up.
Or serve on a ginormous salad like this one with crunchy romaine lettuce, chickpeas, avocado chunks, cucumbers, carrots, tomatoes and red onion. Now that’s a tasty lunch!
Please note this page does contain affiliate links. I only link to products I absolutely love and recommend. Thank you for your support.
Whatever way you use this Vegan Ranch Dressing, it will be delicious! And no one will believe it’s vegan.
If you want a classic tasting ranch dressing, leave out the dill and use just a little fresh parsley instead. It’s good either way, but I prefer the fresh dill.
If you make this recipe, let me know how it goes! Rate it, leave a comment and tag a photo @noracooksplantbased on Instagram. Enjoy!
A super creamy, dairy-free ranch dressing (or dip) made with raw cashews and fresh dill.
- 1 1/2 cups raw cashew pieces
- 3/4 cup water
- 2 tablespoons rice vinegar
- juice from 1 large lemon
- 1 teaspoon salt
- 1 1/2 teaspoon garlic powder
- 1 1/2 teaspoon onion powder
- 1/2 cup fresh dill
Soak the raw cashew pieces in hot water for 5-10 minutes. I heat up water in my electric kettle and pour it over the cashews to soak.
Drain the cashews and add to your blender. Add the remaining ingredients except the fresh dill, and blend until very smooth.
Now add the dill, and pulse a few times to combine. You don't want to blend the dill or it will end up very green.
Serve on salad or with fresh vegetables for dipping. This will keep for up to a week in the fridge. It will thicken in the fridge, just thin out with water until it reaches the consistency you prefer.
Pin for later!