Creamy Cumin Vegan Ranch Dressing – A creamy, tangy, herby, dairy free ranch dressing with a hint of southwest flavors. This dressing is super versatile! Try it on salads, burgers, baked potatoes, stirred into soup, as a dip for raw veggies or french fries…the possibilities are endless!
I created this vegan ranch dressing recipe with a southwest flavor twist for a taco salad I made last week. As it turns out, not only was it great on that salad, it is super versatile and I’ve been putting it on everything this week.
It most definitely deserves it’s own post, not to be lost among the taco salad that I will be posting very soon! Not only is this Creamy Cumin Vegan Ranch Dressing dairy free, but it’s also oil free! It might just be your new go-to condiment!
Like Traditional Ranch Dressing, but Better
Traditional ranch dressing ingredients usually include mayonnaise or oil with buttermilk, garlic, onion, herbs and spices. They are popular because they are creamy and tangy and full of flavor.
This vegan ranch dressing is certainly creamy and tangy and full of flavor and herbs like dill, oregano, and chives, but my homemade version is dairy free, gluten free, and even oil free!
I added some cumin and smoked paprika for a little southwest flare. The cumin and paprika are not at all overpowering and this dairy free dressing would work on pretty much anything you could throw it’s way. But, the added flavors do bring just a little extra something to liven up your food.
Put It On Everything!
Remember those Millet Black Bean Patties I posted last week? The Spicy Chipotle Sauce I posted with them…while totally deliciously amazing…was a little too much heat for the kiddos. As luck would have it, this new Creamy Cumin Vegan Ranch Dressing complimented those little patties perfectly and the kids devoured it that way several times this week.
I also topped some leftover Sweet and Smoky BBQ Lentils with a little drizzle of the ranch dressing and guess what? Ah-mazing!
And, it pairs perfectly with my Buffalo Chickpea Artichoke Taquitos (a reader fave!) too!
I even use this ranch dressing for pasta salad in my Southwest Black Bean Pasta Salad.
Like I said – super versatile. This dressing would be great on salads, anything southwest or Mexican flavored, veggie burgers, baked potatoes, for dipping raw veggies or french fries, or even a little dollop or swirl on soup would be great!
Black Bean Taco Salad
And would you look at that gorgeous taco salad right there! That was my original inspiration for this creamy dreamy tangy cumin scented vegan ranch dressing. It’s quickly becoming a reader fave! Get the recipe for this easy Black Bean Taco Salad here.
Creamy Cumin Vegan Ranch Dressing
I can’t wait for you guys to try this Vegan Ranch Dressing recipe!! Please leave me a comment below with your feedback and star rating!
You can also find me on social media. Be sure to tag @veggie_inspired and #veggieinspired so I’m sure to see it.
- 3/4 cup raw cashews (soaked for 1-2 hours if you don't have a high speed blender)
- 1/2 cup water
- Juice of 1 lemon (about 2 tbsp)
- 1 tbsp apple cider vinegar
- 1 clove garlic
- 1/2 tsp onion powder
- 1 tsp dried dill
- 1 tsp snipped chives
- 1/2 tsp dried oregano
- 1/2 tsp salt (or to taste)
- 1 tsp cumin
- 1/2 tsp smoked paprika
- Blend all ingredients in a high speed blender until smooth. Add additional water by the tablespoon if needed to thin.
This dressing will keep in the fridge for several days.
Post content and photos updated April 2019. Original recipe, posted in June 2015, remains.
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Some photos from the original post: