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pouring vegan ranch dressing over a large green salad.
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5 stars (64 ratings)

Vegan Ranch Dressing

One taste of this deliciously tangy and oh-so-creamy vegan ranch and you’ll be hooked! Cashews and a handful of ingredients blend together in seconds, giving you the perfect pizza dip, burger spread, or salad dressing.
Prep Time10 mins
Total Time10 mins
Course: Salad
Cuisine: American
Servings: 8 servings
Calories: 138kcal
Author: Nora Taylor


  • 1 1/2 cups raw cashew pieces
  • 3/4 cup water
  • 2 tablespoons rice vinegar
  • juice from 1 lemon (about 2 tablespoons)
  • 1 teaspoon salt
  • 1 1/2 teaspoons garlic powder
  • 1 1/2 teaspoons onion powder
  • 1/4 cup fresh dill OR 2-3 teaspoons dried 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 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. 


  1. If you don't care for dill, you may substitute with parsley (1/3 cup fresh chopped small, or 2-3 teaspoons dried).
  2. For Sriracha Ranch, add 2-3 teaspoons Sriracha, or to taste when blending.
  3. Without nuts - Substitute 1 cup of vegan mayo for the cashews and water. Simply whisk everything in a bowl and that's it!


Serving: 1serving | Calories: 138kcal | Carbohydrates: 8g | Protein: 5g | Fat: 11g | Saturated Fat: 2g | Sodium: 296mg | Potassium: 177mg | Fiber: 1g | Sugar: 1g | Vitamin A: 113IU | Vitamin C: 1mg | Calcium: 13mg | Iron: 2mg