Creamy Vegan Ranch Dressing Recipe (no added oil)

This classic creamy vegan ranch dressing recipe with fresh herbs and no added oil is a must-have for a reliably delicious dairy-free ranch salad dressing. 

I've been making a vegan version of traditional ranch dressing for years, and this recipe is still my favorite. 9 simple ingredients for a foundational recipe that you can easily tweak.

It's a required vegan condiment recipe winner and rivals vegan sour cream and vegan mayonnaise (in my humble opinion). 

Is there anything better with spicy Buffalo tofu or crispy cauliflower wings? How about dill pickle pasta salad or shaved Brussels sprouts salad? This vegan ranch dressing does it all!

⭐ Why You'll Love This Recipe

• Great as a dipping sauce with raw veggies. 
• The plant-based ingredients for this vegan ranch recipe can be found at most grocery stores. 
• Easy for beginners with tips below if you don't have a high-speed blender.

📋 Recipe Ingredients

Cashews. Use raw cashews (the white ones). Roasted and/or salted cashews won't taste the same. Ok, they taste pretty bad when blended into any cashew cream recipe. 

Plant milk. Use oat milk, unsweetened almond milk, or soy milk. Milk, apple cider vinegar, and lemon juice give the dressing a vegan buttermilk vibe. You can also use water.  

Garlic. I like adding a plump garlic clove, but you can also use ½ a teaspoon of garlic powder as a substitute. 

Please see the recipe card at the bottom of this post for the complete list of ingredients with measurements plus recipe instructions.

📖 Recipe Variations

• Nut-free. Replace cashews with sunflower seeds. After experimenting with my sunflower seed sour cream recipe, I discovered that grinding yields a smoother blend. 
• Bacon ranch dressing. Add ¼ - ½ cup of vegan bacon bits. 
• Chipotle ranch. Add a few drops of chipotle hot sauce or ½ a teaspoon of chipotle chili powder. 
• Cheesy ranch. Blend 1-2 tablespoons of nutritional yeast or a teaspoon of Dijon mustard for a tangy, cheesy flavor. 

⏲️ Step-by-Step Instructions

Step 1: Soak the cashews in boiling water for 15 minutes. 

Step 2: Blend cashews, vinegar, lemon juice, garlic, and plant milk. 

Step 3: Transfer to a bowl and add the pepper, chives, and dill. 

Step 4: Mix and taste. Add salt or more pepper if desired. 

🔪 Pro Tips

Equipment tip: I prefer a blender for nut-based dressings because it pushes the ingredients toward the blade. I've used a spice grinder several times when I'm only making a half recipe. If you use a food processor, use a spatula to scrape the sides and underneath the blade.

​Cashew dressings thicken as they sit. Add a little lemon juice or vinegar to thin it if necessary. 

I make many cashew dressings and highly recommend rinsing cashews after soaking. This tiny step rinses away some of the natural oil that collects through the soaking process. Want to test that theory? Just look at the soaking water. 

Denise's Pro Tip. I've said it before, but always soak cashews. Even if you have a high-speed blender, soaked cashews blend smoother for a creamy texture. 

🍴 Serving Suggestions

Even celery sticks or radishes get gobbled up when there's ranch dressing within reach. And I probably don't need to give you serving suggestions, but one of my favorite ways to use it is over veggie burgers. A little leftover ranch with vegan tempeh burgers is ace!