Vegan Ranch Dressing

As a kid, we ate ranch dressing like it was ketchup. We put it on everything from pizza to french fries and even salad (haha). In fact, I think that's how my mom got us to eat vegetables when we were little. Unfortunately, like most kids, the ingredients in the ranch dressing had little to no meaning. But, regardless of the nasty ingredients and high calories, I love ranch dressing. To continue to indulge in my ranch obsession, I made my own version of vegan ranch dressing. 

Even though I stopped eating ranch dressing long before being plant-based, I missed the creamy herb dressing I adored when I was young.

Despite trying many store-bought vegan ranch dressings, they all had an aftertaste that didn't even come close to that Hidden Valley Ranch I loved. 

Initially, I hoped I could use the Hidden Valley Ranch seasoning mix, but I was shocked to read the ingredients. Not only is it not vegan, but most of the ingredients are also unknown. 

WHAT'S IN HIDDEN VALLEY RANCH DRESSING? 

According to the Hidden Valley Ranch Label, ranch dressing seasoning packet includes:

• Maltodextrin
• Buttermilk
• Salt
• Monosodium Glutamate
• Garlic
• Onion
• Lactic Acid
• Calcium Lactate
• Spices
• Citric Acid
• Calcium Stearate
• Artificial Flavor
• Xanthan Gum
• Carboxymetrcellulose
• Natural Flavor
• Dried Milk
• Dried Soy

In other words, I ate processed goo for years and liked it. YUCK!

So, let's make a healthy vegan ranch dressing with whole food ingredients we can pronounce. And, of course, make vegan ranch dressing taste way better than  Hidden Valley's version. 

WHAT INGREDIENTS DO I NEED TO MAKE HOMEMADE VEGAN RANCH DRESSING?

• Raw cashew pieces 
• Water
• Rice vinegar or apple cider vinegar I like rice vinegar.
• Lemon juice
• Salt
• Pepper
• Garlic powder
• Onion powder
• Fresh dill, chopped 
• Parsley, chopped

HOW TO MAKE AND STORE VEGAN RANCH DRESSING

• Place all ingredients except dill and parsley in a high-speed blender.
• Blend until smooth.
• Add chopped dill and parsley.
• Refrigerate until ready to serve.
• It lasts one week in the refrigerator......if it lasts that long.

MY FAVORITE WAYS TO EAT VEGAN RANCH DRESSING

First, I'm still obsessed with ranch dressing! So, with that being said, I use vegan ranch often for a variety of recipes. 

• Drizzle over your favorite pizza or breadsticks

• Dip your oil-free french fries!

• Use vegan ranch on your favorite salads! 

• Or dip your favorite quesadilla recipe into a dish of vegan ranch!

Regardless of what you like to dip, dip into a healthy whole foods version of my vegan ranch, and enjoy! 

LOOKING FOR MORE REASONS TO DIP INTO VEGAN RANCH DRESSING? 

• Buffalo Cauliflower Salad with Cashew Ranch Dressing
• BBQ Cauliflower
• Cauliflower Nachos
• AF Sweet Potato Fries
• Loaded Chili Fries
• Steak Fries & Air Fried and Crispy
• Vegan Muffuletta Sandwich
• Crunchy Baked Zucchini Coins
• Baked Onions Rings
• Zucchini Fries Vegan | Baked and Oil-Free

Yield: 12 SERVINGS

Vegan Ranch Dressing

Prep Time: 10 minutes

Total Time: 10 minutes

Dip into some creamy vegan ranch dressing, and enjoy a whole foods version of a classic ranch dressing.

Print

Ingredients

• 1 1/2 cup raw cashews 
• 3/4 cup water
• 2 tablespoons rice or apple cider vinegar 
• 1 large lemon, juiced
• 1 teaspoon salt
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/4 cup fresh chopped dill
• 3 Tablespoons fresh parsley chopped

Instructions

1. Place all ingredients except dill and parsley in a high-speed blender.
2. Blend until smooth.
3. Add chopped dill and parsley.
4. Refrigerate until ready to serve.
5. It lasts one week in the refrigerator......if it lasts that long.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Marukan Seasoned Rice Vinegar 12 Oz (12 oz), 12 oz
• 
  NutriBullet Pro - 13-Piece High-Speed Blender/Mixer System with Hardcover Recipe Book Included (900 Watts)
• 
  Raw Cashews, 1 Pound – Deluxe Whole Nuts, Unsalted, Unroasted Fancy Snack, Size W-320, Kosher, Vegan, Bulk, A good source of Magnesium, Phosphorus, Copper & Manganese

Nutrition Information

Yield

12 servings

Serving Size

1
Amount Per Serving Calories 95Total Fat 4gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 3gCholesterol 0mgSodium 180mgCarbohydrates 6gFiber 1gSugar 1gProtein 3g

Nutrition facts may not be 100% accurate.

Did you make this recipe?

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Kathy Carmichael

Hi! My name is Kathy, I am a retired high school English teacher & vegan enthusiast and blogger. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines our health & the preservation of our planet! 🙂

www.kathysvegankitchen.com/about-me