A combination of cashews and soy milk create a creamy ranch dressing you’d never guess was dairy-free. Fresh herbs add a touch of earthiness and brightness that takes the flavor to the next level – get ready to drizzle it on everything! This Cashew Ranch Dressing is one you’ll want to whip up on the regular.

A hand holding a spoonful of dressing over a bowl of it on a platter with veggies.

Say no to the store-bought vegan ranch dressings loaded with oils, and say yes to this oil-free homemade version instead!

This cashew-based ranch is sure to become your new go-to for salads, wraps, grain bowls, baked potatoes, veggie platters, pasta salads, and more.

A hand dipping a cucumber slice into a bowl of cashew ranch dressing on a veggie platter.

Tips for Success

Don’t skip the soaking. Even when using a high-powered blender like my Vitamix, I find it difficult to blend smaller amounts of nuts if they haven’t been soaked. Therefore, I recommend soaking the cashews first for the creamiest texture with no clumps!
Fresh is best! Fresh herbs really do give the dressing the best flavor. I’ve tried making it with dried herbs, and it just wasn’t the same. But if you don’t have any fresh herbs on hand and you’ve just got to have some ranch dressing, by all means use dried herbs. Two teaspoons of each will do the trick.
Refrigerate to develop the flavors. Patience is key here! The herbs need time to infuse into the mixture and the liquids need time to thicken up. So, be sure to make the dressing at least 4 hours before you plan on using it.

A veggie platter with a white bowl of ranch dressing in the middle.

Storage

Store in an airtight container, such as a glass bowl with a locking lid or mason jar to keep the dressing staying as fresh as possible. It’ll keep in the fridge for up to 5 days when sealed tightly. Just give it a stir before using.

Watch: How to Make Cashew Ranch Dressing Video

A person holding up a spoon with dressing on it over a bowl with the rest of it on a veggie platter.

Cashew Ranch Dressing

Course: Dip, Dressing, Sauce

Cuisine: American

Keyword: cashew ranch dressing, dairy-free ranch dressing, vegan ranch dressing

Prep Time: 15

Chill Time: 4

Total Time: 4 15

Servings: -10 (approximately 2 tablespoons per serving, makes about 1 1/4 cups)

Calories: 55kcal

Author: Sherri Hall

This Cashew Ranch Dressing is lusciously creamy without any dairy or mayo and features fresh herbs for an irresistible flavor!

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Equipment

High-Powered Blender

Ingredients

3/4 cup raw cashews
1/2 cup water
1/4 cup soy milk, unsweetened
1 tablespoon lemon juice
1 tablespoon distilled white vinegar
3/4 teaspoon garlic powder
3/4 teaspoon onion powder
3/4 teaspoon salt
1/8 teaspoon white pepper
2 tablespoons fresh chopped dill
2 tablespoons fresh chopped chives
2 tablespoons fresh chopped parsley

Instructions

Soak the cashews in boiling water for 10 minutes. Drain and rinse under cold water.
Add the cashews, water, soy milk, lemon juice, vinegar, garlic powder, onion powder, salt, and white pepper to a high-powered blender. Blend on high speed until smooth, stopping to scrape down the sides if needed.
Transfer the mixture to a bowl with a lid and stir in the fresh herbs. Cover and refrigerate for at least 4 hours so the flavors have time to meld together and the dressing thickens up.

Notes

For a thinner dressing, cut the cashews to 1/2 cup, omit the water, and increase the soy milk to 1 cup. This version reduces the calories per serving to 45 and the fat per serving to 3 grams.

I find that soy milk offers the best flavor in this recipe, but if you cannot consume soy, use an unsweetened almond milk with at least 4 grams of fat per cup instead.

To substitute dried herbs for the fresh herbs, use 2 teaspoons of each.

Nutrition

The nutrition information shown is an estimate provided by an online calculator. Accuracy is not guaranteed.