• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Dianne's Vegan Kitchen
  • Home
  • Meet Dianne
  • Health Coaching
  • Cooking Classes
  • Recipes
  • Cookbooks
  • Contact Me
menu icon
go to homepage
search icon
Homepage link
  • Meet Dianne
  • Health Coaching
  • Cooking Classes
  • Recipes
  • Cookbooks
  • Contact
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×
    Home » Recipes » Vegan Recipes

    Vegan Ranch Dressing

    Published: Jun 3, 2020 · Modified: May 12, 2023 by Dianne · This post may contain affiliate links

    • Share
    • Tweet
    Jump to Recipe - Print Recipe
    Vegan Ranch Dressing overhead with text overlay
    ranch dip with vegetables with text overlay
    ranch dip with vegetables text overlay

    Pour homemade Vegan Ranch Dressing over salads, slather it on sandwiches, drizzle it on your avocado toast, or serve is as a dip with cut vegetables. Dairy-free ranch salad dressing is super easy to make, and this recipe comes together in just a few minutes!

    Vegan Ranch Dressing with text overlay

    Vegan Ranch Dressing

    It’s finally starting to warm up here on the East Coast, and I’ve found myself craving salads. Yes, I do crave salads. I love crisp and crunchy romaine lettuce combined with bright purple cabbage and juicy grape tomatoes. I love to throw in beans, cooked grains, and sometimes even leftover cooked veggies to give my salads some oomph and to keep me full throughout the afternoon.

    ranch dip with vegetables

    Salad ingredients are important, sure, but a really good dressing is key. Non-dairy ranch dressing is one of favorites. Since it’s pairs well with spicy foods, I like to drizzle it over my salad when I’m including sriracha baked tofu or peppery roasted chickpeas, but really, it tastes good with just about any kind of salad ingredients, hot or not.

    overhead Vegan Ranch Dressing

    Sure there are a few dairy-free ranch salad dressing brands available now, but most of them contain a lot of oil. This homemade vegan ranch recipe is made with a cashew base, making it a much healthier option.

    I’ve actually posted this non-dairy ranch dressing here on my blog before, but I’ve always included it as an add-on to another recipe. As I’ve recently had requests from health coaching clients as well as blog readers for a good ranch dressing, I wanted to highlight it in its own post.

    ranch dip with vegetables

    What is Ranch Dressing?

    Ranch is a salad dressing that's usually made from buttermilk, salt, garlic, onion, herbs, and spices. It's usually made with a mayonnaise or oil emulsion base. Sour cream and yogurt are sometimes used, too.

    The dressing was developed by California dude ranch owner Steve Henson in the 1950s. His ranch, which of course was called Hidden Valley, served it to their customers. It was so well loved that the ranch began selling it for customers to take home with them. The dressing became so popular that he eventually had to open a factory to manufacture it. Eventually they sold the Hidden Valley brand to Clorox.

    cashews, garlic, spices, lemon juice, parsley

    How to Make Vegan Ranch Dressing

    This recipe comes together super quickly! You just mix everything together a blender, and you're ready to go! I like to use my Blendtec‘s Twister Jar, which I find works best with cashew-based sauces, to mix this recipe.

    mixing dressing in blender

    If you're unable to get fresh herbs, you can used dried. You'll need a heaping teaspoon each of parsley and chives (or dill). If you're feeling daring, go ahead and use both chives AND dill!

    pouring ranch dressing over buffalo tempeh salad

    So Many Uses!

    Of course, I like to use this Vegan Ranch Dressing on my salads, but pairs nicely with so many other foods as well! I like to use it in the place of mayo on sandwiches and wraps, and I’ve been known to add a little splash of it to tacos, too.

    dipping cauliflower in ranch

    It’s a perfect dipping sauce for buffalo cauliflower, or even just for carrots and celery sticks. If you want to use it as dip, you may want to make it a little thicker, so use less liquid and add more a tablespoon at a time until it reaches the constancy you want.

    This dressing freezes well. Make a double batch so that you have some on hand when a craving strikes! It may thicken after freezing. If it does, just mix in a little water or non-dairy milk until it reaches the consistency you want.

    Vegan Ranch Dressing
    Subscribe banner horizontal
    Ranch Dressing square

    Vegan Ranch Dressing

    Dianne
    Pour this Vegan Ranch Dressing over salads, drizzle it on your avocado toast, or serve is as a snack with cut vegetables.This recipe makes about a cup of dressing. A serving size is two tablespoons.
    Print Recipe Pin Recipe
    Prep Time 5 minutes mins
    Course Condiment
    Cuisine American
    Servings 8 servings
    Calories 54 kcal

    Ingredients
      

    • ½ cup raw cashews soaked for at least 2 hours, drained and rinsed
    • ¼ cup non-dairy milk (more if needed)
    • 1 tablespoon lemon juice
    • 1 tablespoon apple cider vinegar
    • 1 garlic clove
    • ½ teaspoon onion powder
    • ½ teaspoon garlic powder
    • ¼ teaspoon sea salt
    • 1 ½ teaspoons fresh chives or dill
    • 1 ½ teaspoons fresh parsley

    Instructions
     

    • Place all of the ingredients except the fresh herbs in a high-speed blender or food processor and blend until smooth and creamy. If it’s too thick, add a little more non-dairy milk, on teaspoon at a time. Pulse in the herbs.
    Calories: 54kcal
    Tried this recipe?Tag @diannewenz on Instagram!
    Ranch Dressing square

    Other dressings you might enjoy include:

    • Lemony Tahini Dressing 
    • Maple Mustard Dressing
    • Spicy Peanut Sauce
    • Vegan Buttermilk Dressing
    Vegan Buttermilk Dressing

    Serve your ranch dressing with:

    • Buffalo Tempeh Salad
    • Vegan Taquitos with BBQ Chik'n Nuggets
    • Buffalo Cauliflower Bites
    • Cornmeal Crusted Brussels Sprouts
    two bowls of buffalo tempeh salad
    « Vegan Chocolate Hummus Shake
    Vegan Buffalo Cauliflower Bites with Cashew Ranch Dressing »

    About Dianne

    Dianne Wenz is a Certified Holistic Health Coach, Vegan Lifestyle Coach, Plant-Based Diet Nutrition Specialist, and Plant-Based Chef, as well as the author of Truly Healthy Vegan Cookbook.

    Subscribe banner horizontal

    Reader Interactions

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Dianne in Kitchen

    Hi! I'm Dianne Wenz, a National Board Certified Health and Wellness Coach. I empower my clients to build new habits so they can reach their healthy living goals. I love to show others how easy it is to live a vegan lifestyle as well as how to cook deliciously easy plant-based meals. Contact me today to learn more and to schedule a complimentary breakthrough session!

    More about me →

    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    The Big Book of Vegan Cooking

    Eating Vegan

    Truly Healthy Vegan Cookbook by Dianne Wenz

    Footer

    ↑ back to top

    About

    • Meet Dianne
    • Privacy Policy
    • Disclaimer

    Updates

    • Get Updates from Dianne

    Contact

    • Contact
    • Health Coaching
    • Partner With Me
    • FAQ

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2025 Dianne Wenz. Unauthorized use and/or duplication of this material without express and written permission is strictly prohibited.

    We use cookies to ensure that we give you the best experience on our website. If you continue to use this site we will assume that you are happy with it.OkRead Privacy Policy