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Easy Vegan Ranch Dressing (Oil-Free)

🇺🇸 United States

Servings: 11 (2-Tbsp servings) Prep: 35 minutes Total: 35 minutes

Ingredients

  • 1 cup raw cashews, soaked in hot water 30 minutes (or overnight in cool water)
  • 2/3 cup unsweetened almond milk (or water)
  • 2 tsp lemon juice
  • 1 clove garlic, peeled
  • 1/2 tsp sea salt, plus more to taste
  • 1 pinch black pepper
  • 1/4 tsp onion powder
  • 1 1/4 tsp apple cider vinegar
  • 1/2-1 tsp maple syrup, or other sweetener to taste
  • 1 Tbsp fresh minced dill (or 2 tsp dried)
  • 1 Tbsp fresh minced parsley (optional)
  • 1 tsp fresh chives (or 1/2 tsp dried, optional)

Steps

  1. Soak cashews in very hot water for 30 minutes to 1 hour, or overnight in cool water.
  2. While cashews soak, mix almond milk with lemon juice and set aside to curdle, forming a vegan buttermilk.
  3. Drain and rinse the soaked cashews well, then drain again.
  4. Transfer cashews to a blender with the almond buttermilk, garlic, salt, pepper, onion powder, vinegar, and maple syrup.
  5. Blend on high for 1-2 minutes until very creamy and smooth.
  6. Add the dill, parsley, and chives, then pulse a few times to incorporate without fully puréeing.
  7. Taste and adjust seasoning: more salt for saltiness, maple syrup for sweetness, lemon juice or vinegar for acidity, garlic for flavor, or herbs as desired.
  8. Serve immediately at room temperature, or refrigerate 3-4 hours to chill and thicken.
  9. Thin with more almond milk or water if needed after chilling.
  10. Store leftovers covered in the refrigerator up to 7-10 days; not suitable for freezing.

Notes

Best used fresh; will separate if frozen. Thickens when chilled, so thin with extra liquid as needed.

Source: minimalistbaker.com