Square photo of a bowl of vegan ranch dressing

Vegan Ranch Dressing

  • Author: Iosune
  • Prep: 10 mins
  • Total: 10 mins
  • 2 cups 1x
  • How to
  • American
  • Vegan

Servings 2 cups 1x

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Vegan ranch dressing, a healthier alternative to the classic recipe. It’s so flavorful and good, perfect to use as a dip, and ready in just 10 minutes!


  • 1 cup unsalted raw cashews (140 g)
  • 1/2 cup plant milk of your choice, I used soy milk (125 ml)
  • 2 tbsp lemon juice
  • 1 tbsp yellow mustard (optional)
  • 1 tsp salt
  • 1/2 tsp ground black pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp paprika
  • 2 tbsp chopped fresh parsley
  • 2 tbsp chopped chives
  • 1 tsp dried dill


  1. Soak the cashews overnight or for at least 4 hours.
  2. Add all the ingredients (except the parsley, chives, and dill) to a blender and blend until smooth.
  3. Add the mixture to a mixing bowl and mix with the parsley, chives, and dill until well combined.
  4. Serve it with tortilla chips, Buffalo cauliflower wings, crudités, baked potatoes, salads, seitan, tempeh… Feel free to serve it with any dish that calls for a creamy sauce!
  5. Keep the leftovers in a sealed container in the fridge for 3-4 days.


  • Customize your vegan ranch dressing with any spice or fresh or dry herb you’d like.
  • Feel free to add more or less plant milk depending on how thick you want your vegan ranch dressing to be.
  • Although you can serve it right after making it, I recommend you serve it cold.


  • Serving Size: 1 tbsp
  • Calories: 28
  • Sugar: 0.5 g
  • Sodium: 66 mg
  • Fat: 2 g
  • Saturated Fat: 0.3 g
  • Carbohydrates: 1.7 g
  • Fiber: 0.2 g
  • Protein: 0.9 g