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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.
Enjoy!
- 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.
- Enjoy!
This dressing will keep in the fridge for several days.
Post content and photos updated April 2019. Original recipe, posted in June 2015, remains.
Don’t miss these other delicious vegan recipes!
Some photos from the original post:
Alexandra Coleman says
12/24/2018 at 11:47 pmSorry I think I just left a comment about the buffalo chicken taquitos on the ranch recipe. Please move over to the correct recipe. Thanks!
Jenn S. says
12/26/2018 at 3:43 pmHaHa! OK! I was so confused for a minute. This makes sense. Thanks!
Judy Stone says
05/01/2018 at 7:28 pmNo kidding, this dressing is awesome and goes with everything! Cumin is one of my favorite spices and since I found this recipe a few months ago it is a staple in my fridge. Green salads, vegetable salads, rice and veggies, jackfruit carnitas and tonight I had it on a a bowl of brown rices with chopped arugula and blueberries. It was so yum I had to tell you; thank you so much!
Jenn S. says
05/01/2018 at 9:45 pmThank you so much, Judy! I want to come eat at your house – all of that sounds so good!! Thank you for your comment! 🙂
Kori says
11/09/2017 at 10:20 pmThank you so much for this amazing recipe! I will definitely be keeping this in my personal recipe book. I made it tonight to top homemade tacos and also put it into a mason jar taco salad for my husband’s lunch tomorrow. I have a hard time finding delicious, vegan dressings and this one definitely takes the cake. Yum!!
Jenn S. says
11/09/2017 at 10:31 pmThank you so much, Kori! I’m so happy you love it! We put it on almost everything around here! If you like tahini – I just posted a new Citrus Tahini Dressing that is quickly becoming my new favorite. Thanks again for your great feedback!
Shanasy says
07/18/2017 at 4:04 pmThanks for this delicious versatile dressing! I’ve share this with my FB group “Super Quick Plant-Based Recipes” https://www.facebook.com/SuperQuickPBRecipes/ – where I feature recipes that only take 20 min or less to prepare and use as few ingredients as possible! I think my group will love this AND your site!
Jenn S. says
07/18/2017 at 4:07 pmOh, thank you so much!! I’ll definitely have to check out that group.
Pucca says
05/21/2017 at 4:17 pmHi Jennifer
Finding your website gave me hope for more interesting vegan recipes. Why raw as supposed to roasted?
Thanks
Jenn S. says
05/21/2017 at 7:37 pmHi, Pucca! Thank you! I hope you find lots of delicious recipes to love. Raw cashews get really creamy and don’t have a strong flavor, so they are perfect for turning into sauces! Let me know if you give it a try!
Gina says
05/11/2017 at 12:10 amAbout how much does the recipe for creamy cumin ranch dressing make? I’m just wondering because of the calories due to the cashews. Thanks =)
Jenn S. says
05/11/2017 at 7:17 amHi, Gina. It makes about a cup. I figured about 2 tbsp per serving when I calculated the nutrition info. Enjoy!
Kristina Niemiec says
04/14/2017 at 3:43 pmHi! I want to try your recipe but we are peanut & tree nut free in our house….any ideas on how we can make this with Sunbutter (like peanut butter, but with sunflower seeds) instead of cashews? Have you ever tried making it with cashew butter instead of whole cashews? Wondering if I would need to omit the water. What do you think?
Thanks!
Kristina
Jenn S. says
04/14/2017 at 3:54 pmHi, Kristina. I haven’t tried using Sunbutter or sunflower seeds, but I’m sure you can make it work. If you go with the Sunbutter, I still think you would need some liquid, but just start with a little and work your way up to the texture you want. Also, Sunbutter has a very distinct flavor, whereas raw cashews are pretty mild, so you may need to adjust the seasonings a bit too. Just taste as you go. Report back if you try it with what works or didn’t work. Good luck and enjoy!
Kristina Niemiec says
04/14/2017 at 9:49 pmThanks! I tried making it with a little less tha a cup of Sunbutter, for a double batch of dressing, I found a formula online that said 2.5 cups of cashews would make 0.9cups of cashew butter, so that’s what I went off of. I still used the same amount of everything else and it is delicious! Thanks for the recipe!
Jenn S. says
04/15/2017 at 7:51 amOh, that’s great! I’m so glad it worked out. Smart to look up that conversion online. And I’m thrilled that you loved the recipe. Enjoy!
Wendy says
05/10/2018 at 3:25 pmWe are peanut and tree nut free in our house too. I sub white beans all the time and things turn out amazing! I just tried it in this recipe and it tastes great. It might need less liquid though.
Jenn S. says
05/12/2018 at 8:03 amThat’s great to know, Wendy! Thank you. I’m so glad you liked it!
Elizabeth says
08/19/2016 at 11:10 amLove it!!! How long will this stay good for in the fridge?
Jenn S. says
08/19/2016 at 1:17 pmThanks, Elizabeth. I’ve kept it for 4-5 days. I would imagine it might even keep longer, but we always use it up by then. 🙂
Nicki Escudero says
08/17/2016 at 5:40 pmHi, Jenn, I made these to go with the chickpea and artichoke taquitos — what a perfect accompaniment! I also made some Mexican rice, and this was perfect with the rice, as well. Thanks for the amazing recipes! Nicki
Jenn S. says
08/17/2016 at 5:42 pmAwesome! This dressing goes with basically everything! Thank you so much for your feedback. Enjoy the rest of your week!
Kim says
08/10/2016 at 11:37 amThis is one of the best things I have EVER tasted! I thinned it a bit so it hits every morsel, or I’d be tempted to eat the whole bottle in one sitting! YUM! Even my non-veggie friends loved this. I’m going to use this to make a southwest coleslaw to a family potluck this weekend. Thank you SO much!
Jenn S. says
08/10/2016 at 5:36 pmOh, I’m so happy to hear that, Kim! It’s definitely lick-off-the-spoon worthy! 🙂 I have a Black Bean Pasta Salad on the blog that uses this ranch as the dressing. Check it out too! Coleslaw also sounds amazing! Thank you so much for stopping by to let me know. Have a great family potluck!!
Lisa says
06/15/2016 at 1:53 pmI am always hesitant to try new vegan recipes as I am just venturing into being vegan. I have thrown a lot of expensive ingredients away and wasn’t too sure about making this. Boy, am I glad I did! It is sooooo delicious! I can think of so many things to put it on! This is a keeper for sure!!! YUM!!!
Jenn S. says
06/15/2016 at 4:55 pmOh, yay! I’m so glad you went for it, Lisa! We make this weekly around here and really do put it on everything! 🙂 Thank you so much for your feedback. Good luck in your vegan journey. If you have any other questions, please do not hesitate to reach out! Thanks again!
Cooking Chat says
11/28/2015 at 12:38 pmSounds tasty! We are nut free here due to an allergy, but I’m thinking I might be able to duplicate some of the flavor here with silken tofu.
Jenn S. says
11/28/2015 at 12:58 pmYes, David, I bet tofu would work well too! If you give it a shot, let me know how it turns out! Thanks!
Krista Aasland says
11/21/2015 at 12:13 pmThis is incredible! I’m on a dairy-free, gluten-free, soy-free journey at the moment, and a lot of pre-made dressings don’t qualify. I love ranch dressing, but this is even better! I will be making this all the time now. Thank you for sharing!
Jenn S. says
11/23/2015 at 3:44 pmThank you so much, Krista! I’m glad you love it! I put this dressing on EVERYTHING!! Literally, everything! Well, except sweets. 🙂
The Vegan8 says
08/28/2015 at 7:28 pmJenn I’m so not exaggerating when I say that this dressing is one of the best I have ever had. I probably could have just poured it in a glass and drank it. I, honestly, usually have to spruce up sauce recipes to tweek them to my liking, but this one I followed your recipe to a T and it was absolutely perfect. Smoky, tangy, creamy and perfectly seasoned. I’m almost out of it already, lol! So happy I finally tried it after so many weeks! Will be in my regular rotation for sure, thanks girl! Tagged you on IG with a photo too and had it on tostadas, fries and next will be the remaining drops on pizza, lol!
Jenn S. says
08/28/2015 at 11:31 pmBrandi, THANK YOU so much!!! I’m so glad you loved it! It really does go with everything…I’ve had it on roasted potatoes too (similar to fries I guess). I’ve gotta go check out IG now. I so appreciate all this awesome feedback and thanks for sharing!
pragatibidkar says
08/21/2015 at 10:25 amI have never really been able to enjoy ranch because it is mayo based..seeing the cashews gave me hope ?..this is on my list now…dill is what I am unsure about…lol..cumin is my old friend ?
Jenn S. says
08/21/2015 at 10:49 amThanks, Pragati! If you don’t like dill, you can leave it out…use parsley or more chives…or whatever herbs you like! Let me know how it turns out!
Dawn says
05/10/2016 at 8:21 pmHow long will it keep in the fridge?
Jenn S. says
05/10/2016 at 9:30 pmHi, Dawn. We usually eat it within a few days, so I’m not entirely sure. I would say probably best to use it within 3-4 days.
Dawn says
05/10/2016 at 8:22 pmHow long will it keep in the fridge?
We made this and your taco salad tonight! I loved it. Thanks!
Jenn S. says
05/10/2016 at 9:36 pmHi, Dawn! Just got your other comment too. So glad you loved the salad and dressing!! The dressing will keep a few days. It’s great on almost everything (veggie burgers, roasted veggies, beans and grains bowls, quesadillas, etc!), so you’ll probably use it up before it goes bad. 🙂
Healing Tomato (@healingtomato) says
08/17/2015 at 12:45 amCumin is the way to my heart. I love the idea of using it in a ranch dressing. This is a very delicious recipe.
Jenn S. says
08/17/2015 at 7:44 amThanks, Rini! I love cumin too! I feel like I use it everything, but it’s just so good! 🙂
Levan Wee says
08/16/2015 at 12:28 amJennifer, this looks absolutely fabulous!!! That dressing is to die for. Thanks for sharing another amazing recipe!
Jenn S. says
08/16/2015 at 10:57 amThanks so much, Levan!
Howie Fox says
08/15/2015 at 4:08 amI LOVE cumin! Lots of herbs and tangy is deffo also my thing 🙂
The more I read about it the more I thought about trying it. Thanks for sharing!
Jenn S. says
08/15/2015 at 8:49 amThanks, Hauke! This dressing definitely has a little extra something, but it’s still mild enough to use on pretty much everything!
melmcdonald2 says
08/15/2015 at 12:53 amYum! I could just drink it….it looks so good! Fabulous idea to serve it with veggie patties too.
Jenn S. says
08/15/2015 at 8:56 amLOL! Thanks, Mel!
Audrey @ Unconventional Baker says
08/15/2015 at 12:29 amThat looks amazing <3 Love a good creamy dressing and love finding new ways to use up all the chive bushes in my garden. When we moved in I discovered the previous owners must have REALLY loved their chives — soooo many bushes haha 😀
Gwen @SimplyHealthyFamily says
08/14/2015 at 7:21 pmI am beyond thrilled to have found this!!!! Can’t wait to make a huge batch!! How long do you think it will keep in the fridge?
Jenn S. says
08/14/2015 at 8:26 pmHi, Gwen. I’m not really sure. I have kept it for a week, but nothing longer because I never have any left after that. I hope you love it!
The Vegan 8 says
08/14/2015 at 6:59 pmI still need to try this!! It looks so dang incredible! I be the flavor is outstanding!
Jenn S. says
08/14/2015 at 8:25 pmIt’s so good! And even though there are some southwest spices in here, it really is a mild flavor that goes well with everything! Thanks, Brandi!
Pretty Practical Pantry says
08/14/2015 at 1:45 pmI love homemade dressings – certainly helps to keep sodium at bay!
chrysta2014 says
08/14/2015 at 11:00 amYesss! Ok so in my opinion ranch is good on pretty much anything. This is such a good condiment to have on hand for some quick and tasty meals. Thanks for sharing!!
Jenn S. says
08/14/2015 at 12:38 pmOh yes, I totally agree…it goes with EVERYTHING! Thanks, Chrysta!
Madiha says
08/14/2015 at 5:34 amThis is a lovely sauce that I can eat with just about anything!
Thanks for sharing! 🙂
Jenn S. says
08/14/2015 at 8:16 amThanks, Madiha! It does go with pretty much everything!
Linda @ Veganosity says
06/23/2015 at 7:23 amI have all of the ingredients in my kitchen and can’t wait to make this to put on my salad this afternoon. Thanks Jenn!
Jenn S. says
06/23/2015 at 8:28 amGreat, Linda! Can’t wait to hear what you think!
Nichole Kraft, Food Writing Copyeditor says
06/22/2015 at 5:58 pmI love ranch, I love cumin, and I love smoked paprika! This is ranch dressing heaven! I bet it would be great on baked potatoes. Mmmm… Thanks for sharing!
Jenn S. says
06/22/2015 at 6:54 pmYes, Nichole! I used it on roasted potatoes just a few days ago…delicious! Thanks for stopping by!
Nichole Kraft, Food Writing Copyeditor says
06/22/2015 at 6:56 pmNow I have ranchy potatoes on the brain! And you’re welcome–I plan to follow along and see what other yummy things you have up your sleeve. 🙂
Sophia @veggies dont bite says
06/21/2015 at 10:33 pmLook delicious Jenn! Love that you are on the sauce train. Brandi and I made up a hashtag to use for our sauces that I’ll be posting on IG about tomorrow…we must get sauces to take over the world! Buahahahaha!!!
Jenn S. says
06/22/2015 at 10:19 amOoooh, I love it! Let me know what the hashtag is! The sauce makes the meal!!!
veggiesdontbite says
08/14/2015 at 12:46 amThe sauce definitely makes the meal! I could eat sauce all day!
Jenn S. says
08/14/2015 at 8:16 amI know you could!! I could too! Sauces rule!
The Vegan 8 says
06/20/2015 at 2:17 pmThis looks sooooo good Jennifer!!! I LOVE the idea of adding cumin and smoky paprika! Oh my! Can’t wait to try it! Oh, and I do the same exact thing with my Mexican Black Bean burgers….I crumble them up and put them in burritos as taco meat! So good! Your salad looks gorgeous!
Jenn S. says
06/20/2015 at 6:02 pmThank you so much, Brandi! It was the perfect dressing for that taco salad, but I drizzled it over roasted potatoes today and it was divine!! 🙂
Natalie says
06/20/2015 at 1:21 pmGive me a carrot stick, there’s dipping to be done!
Jenn S. says
06/20/2015 at 6:02 pmFor sure! It goes with everything!
Strength and Sunshine says
06/20/2015 at 6:34 amNow this is a ranch I can fully support! Yum!
Jenn S. says
06/20/2015 at 7:27 am🙂 Thanks!!