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Creamy Cumin Vegan Ranch Dressing

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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!

Creamy Cumin Vegan Ranch Dressing in a glass jar with twine tied around the jar. The jar is on a white plate with several chives. A lemon is on the table in front of the plate.

Versatile Dressing Recipe

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!

Overhead view of a jar of Creamy Cumin Vegan Ranch Dressing on a white plate with chives.

Like Traditional Ranch Dressing, but Better

Traditional ranch dressings are creamy and tangy and full of herbs. This vegan ranch dressing is all of those things…with a little extra.

I added some cumin and smoked paprika for a little southwest flare. The cumin and paprika are not at all overpowering and this vegan ranch 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.

Creamy Cumin Vegan Ranch Dressing drizzled over a stack of veggie burgers. Jar of ranch dressing with a spoon in it in the background.

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 dairy free ranch dressing and guess what? Ah-mazing!

And, it pairs perfectly with my Buffalo Chickpea Artichoke Taquitos (a reader fave!) too!

Like I said – super versatile. This ranch 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, on a white plate, with roasted chickpeas, bell peppers, corn, and a drizzle of vegan ranch dressing

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 dairy free 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!

5 from 7 votes
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Creamy Cumin Ranch Dressing
Prep Time
5 mins
Total Time
5 mins
 
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!
Course: Dip, Dressing, Sauce
Cuisine: dairy free, egg free, gluten free, oil free, refined sugar free, vegan
Keyword: healthy homemade ranch dressing, homemade ranch dressing, vegan salad dressing
Servings: 8
Calories: 66 kcal
Author: Jenn S.
Ingredients
Instructions
  1. Blend all ingredients in a high speed blender until smooth. Add additional water by the tablespoon if needed to thin.
  2. Enjoy!
Recipe Notes

This dressing will keep in the fridge for several days.

 

 

Nutrition Facts
Creamy Cumin Ranch Dressing
Amount Per Serving
Calories 66 Calories from Fat 45
% Daily Value*
Total Fat 5g 8%
Saturated Fat 1g 5%
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Sodium 146mg 6%
Potassium 13mg 0%
Total Carbohydrates 4g 1%
Sugars 1g
Protein 2g 4%
Vitamin A 2%
Vitamin C 5%
Calcium 1%
Iron 5%
* Percent Daily Values are based on a 2000 calorie diet.


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Orange Tahini Dressing being poured onto a lacinato kale salad.

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Comments

  1. Sorry I think I just left a comment about the buffalo chicken taquitos on the ranch recipe. Please move over to the correct recipe. Thanks!

    Reply

  2. No 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!

    Reply

    • Thank you so much, Judy! I want to come eat at your house – all of that sounds so good!! Thank you for your comment! 🙂

      Reply

  3. Thank 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!!

    Reply

    • Thank 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!

      Reply

  5. Hi Jennifer
    Finding your website gave me hope for more interesting vegan recipes. Why raw as supposed to roasted?
    Thanks

    Reply

    • Hi, 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!

      Reply

  6. About how much does the recipe for creamy cumin ranch dressing make? I’m just wondering because of the calories due to the cashews. Thanks =)

    Reply

    • Hi, Gina. It makes about a cup. I figured about 2 tbsp per serving when I calculated the nutrition info. Enjoy!

      Reply

  7. Hi! 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

    Reply

    • Hi, 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!

      Reply

      • Thanks! 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!

        Reply

        • Oh, 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!

          Reply

    • We 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.

      Reply

    • Thanks, 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. 🙂

      Reply

  9. Hi, 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

    Reply

    • Awesome! This dressing goes with basically everything! Thank you so much for your feedback. Enjoy the rest of your week!

      Reply

  10. This 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!

    Reply

    • Oh, 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!!

      Reply

  11. I 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!!!

    Reply

    • Oh, 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!

      Reply

  12. Sounds 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.

    Reply

    • Yes, David, I bet tofu would work well too! If you give it a shot, let me know how it turns out! Thanks!

      Reply

  13. This 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!

    Reply

    • Thank you so much, Krista! I’m glad you love it! I put this dressing on EVERYTHING!! Literally, everything! Well, except sweets. 🙂

      Reply

  14. Jenn 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!

    Reply

    • Brandi, 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!

      Reply

  15. I 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 ?

    Reply

    • Thanks, 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!

      Reply

      • Hi, 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.

        Reply

    • How long will it keep in the fridge?
      We made this and your taco salad tonight! I loved it. Thanks!

      Reply

      • Hi, 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. 🙂

        Reply

    • Thanks, Rini! I love cumin too! I feel like I use it everything, but it’s just so good! 🙂

      Reply

  17. Jennifer, this looks absolutely fabulous!!! That dressing is to die for. Thanks for sharing another amazing recipe!

    Reply

  18. I 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!

    Reply

    • Thanks, Hauke! This dressing definitely has a little extra something, but it’s still mild enough to use on pretty much everything!

      Reply

  20. That 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 😀

    Reply

    • Hi, 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!

      Reply

    • It’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!

      Reply

  24. Yesss! 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!!

    Reply

  28. Look 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!!!

    Reply

  29. This 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!

    Reply

    • Thank 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!! 🙂

      Reply

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My name is Jenn. This is my blog where I share delicious plant based recipes for the whole family. I love to cook; I can read cookbooks like novels; and I enjoy experimenting in the kitchen by making standard American favorites healthier.

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