Cashew Ranch Dressing

  • Yield : 1 Cup
  • Prep Time : 10m
  • Ready In : 10m
It’s frickin’ hot, right?  You want the food you eat on a summer afternoon to feel like a much-needed rest in the shade, and few things refresh like crisp, cut fruit and veggies.  The celebrated American paring to these kinds of snacks, sides and party platters is, of course, ranch dressing.  And we’re writing this to tell you that vegan ranch dressing is indeed possible.  Probable.  Inevitable.
In addition to things like celery, carrots and tomatoes, our ranch dressing would actually go perfect with Buffalo Tofu Wedges or a slice of pizza.  A few tips: we found raw cashews at our local Lucky supermarket, as well as Trader Joes and other places.  Not hard to find.  Make sure to use an unsweetened soy or other milk alternative, as the regular variety makes the dip a tad sweet.  However, if buttermilk ranch is your jam sandwich, do use “original flavor” with about 1/8 teaspoon of vinegar to balance it.
Est. cost: $4.35 (assuming you’ve already got most of the herbs/spices laying around)


  • 1/4 Cup Raw Cashews
  • 1/2 plus 1/4 Cup Unsweetened Soy Milk
  • Juice from Half of a Lemon
  • 1 Tbsp Chopped Onion
  • 2 Tsps Dehydrated or Fresh Chopped Chives
  • 1 Tsp Garlic
  • 1 Tsp Dill
  • 1/2 Tsp Black Pepper
  • 1/4 Tsp Fresh Chopped or Dehydrated Parsley
  • 1/4 Tsp Salt or to Taste
  • 1/8Tsp White Wine Vinegar (Optional)


Step 1

Finely chop the parsley, onion, and chives if you are using fresh ingredients and set aside.

Step 2

In a blender add the raw cashews and 1/2 cup unsweetened soymilk and liquefy. If you are using raw cashews, this may take a few minutes but shouldn't take more than 3-4. If you want a faster blend, you can soak the cashews for about an hour or two beforehand.

Step 3

Add in all the other ingredients, except the parsley and mix in the blender once more.

Step 4

Once they are mixed, add in the parsley and blend for just a few seconds.

Step 5

Serve as a dressing for salad, dip for pizza, fresh veggies, or try with our Buffalo Tofu Wedges

"Oh, what a feeling. When you're dancing on the ceiling. And plant-based." -Lionel Richie

More From This Chef »
Average Member Rating

(3.8 / 5)

3.8 5 5
Rate this recipe

5 people rated this recipe

Related Recipes:
  • Nacho Cheese

  • Cilantro and Green Chili Dressing

  • Pico de Gallo

  • Easy Cheesy Vegan Mac

  • Vegan Gluten-Free Chocolate Peanut Butter Chickpea Pancakes

Comments (8)

  1. posted by Susan on August 8, 2012

    Would substituting almond milk work just as well? Can’t wait to try this!

    • posted by Gina & Jeremy on August 17, 2012

      Hi Susan,

      I think using almond milk would work just as well, although it might make the flavor a little different. Try it and let us know!

  2. posted by Manda on August 17, 2012

    I don’t know if it’s because I soaked my cashews for a few hours (to make sure my blender could liquefy them effectively) but I had to add 1/2 block silken tofu at the end to make the dip thicker. Great recipe!

    • posted by Gina & Jeremy on August 17, 2012

      Hi Manda,

      Hmmm not sure why it came out so runny. I know it does thicken the longer it sets, but ours worked pretty well with raw cashews straight out of the package. Silken tofu is a great way to thicken it even more, thanks for the suggestion!

      • posted by linda on January 12, 2016

        Could white mellow miso thicken it? Or is tofu a good idea?

  3. posted by Manda on August 17, 2012

    I used unsweetened almond mylk (that’s all we buy so we almost always substitute that in any recipe).

  4. posted by angela on January 12, 2014

    mine didn’t come out well at all.. 🙁 i’m a beginner plant based cooker so maybe thats why. it has a burning after taste.. maybe the dill.

  5. posted by Marissa on November 13, 2014

    VERY liquid-y. Is it 3/4 cup milk total or just 1/2 cup???


Leave a Reply

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