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A creamy, tangy, herby, vegan 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!
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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.
There are plenty of store bought options for dairy-free ranch these days, but personally I haven’t found one that is worth spending the money on.
This homemade vegan ranch dressing recipe is certainly creamy and tangy and full of flavor and herbs like dill, oregano, and chives. It’s also dairy-free, gluten-free, and even oil-free!
With just 10 ingredients and a blender, you can whip up this homemade ranch in less than 5 minutes!
Ingredients you need
Ingredient notes and substitutions
Cashews ~ Blended raw cashews make a creamy base for this vegan ranch and will yield the best results.
For a nut-free version, try sunflower seeds or hemp seeds, like in my Hemp Seed Dressing. Many readers have reported using white beans in place of the cashew with great success. You can also use 1 cup of vegan mayonnaise in place of the cashews.
Herbs ~ I like dill, oregano, and chives. You can throw in some parsley, as well, if you like.
Vinegar ~ Typically I used apple cider vinegar, but white distilled vinegar works just as well.
Spices ~ I add a little cumin and smoked paprika to give this vegan ranch a 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 its way. But, the added flavors do bring just a little extra something to liven up your food.
You can leave these spices out if you want a traditional ranch dressing flavor. Or you can kick it up a notch and add a dash of chili powder or cayenne, too.
Try my Vegan Chipotle Crema if you like a spicy southwest flavor!
How to make the recipe
Please scroll down to the recipe card for exact ingredient measurements and instructions.
If you don’t have a high-speed blender, like a Vitamix or Blendtec, you’ll need to soak your raw cashews in hot water water for a couple of hours to ensure they blend up smooth and creamy.
- Step 1: Add all ingredients to a high-speed blender.
- Step 2: Blend until smooth and creamy.
Note: If the dressing seems too thick, you can add additional water, 1 tablespoon at a time, until the desired consistency is reached.
Serving suggestions
- Salads: Of course, salad dressing goes on salads! We especially love it on this black bean taco salad!
- Potatoes: Dollop it on baked potatoes, roasted potatoes, or potato fritters. Or stir it into vegan mashed potatoes.
- Burgers: Spread it onto burgers, like my Spicy Bean Burgers, Mexican Burgers, Taco Burgers, Falafel Burgers, or Chickpea Veggie Burgers.
- Dip: Use it as a dip for raw veggies, sweet potato fries, or butternut squash fries.
- Chili: Drizzle it on soups and chilis, like my Black Bean Soup, Vegan White Bean Chili, Vegan Chorizo Chili, or Meatless Taco Chili.
Storage
Fridge: Store leftovers in an airtight container in the fridge for 4 to 5 days.
Freezer: I do not recommend freezing this dressing recipe.
Pro tips and tricks
~ Use raw cashews for the creamiest dressing and best flavor.
~ Be sure to soak the cashews for several hours if you don’t have a highspeed blender to ensure they blend up perfectly creamy.
~ Use fresh squeezed lemon juice for the best and brightest flavor.
~ Blend until silky smooth. Add water 1 tablespoon at a time if needed to loosen it up.
~ Taste and adjust seasoning to your liking. Add an extra pinch of salt, squeeze of lemon, or dash of dill, etc.
FAQs
Traditional ranch dressing is made with dairy and is not vegan. However, there are several brands making vegan ranch these days. It’s really easy to make your own at home, too!
Traditional ranch isn’t typically a healthy choice. It contains dairy and oil and if it’s store-bought, likely excess sodium and unnecessary additives and preservatives, too.
My homemade vegan ranch dressing, however, is made from real whole food plant based ingredients and contains protein, fiber, vitamins, minerals and healthy fats.
This dressing will last for 3 to 4 days in an airtight container in the fridge.
More vegan salad dressing recipes
I hope you love this recipe as much as we do! If you tried it, please use the star rating system in the recipe card and leave a comment with your feedback. ⭐️⭐️⭐️⭐️⭐️
For even more easy family recipes, be sure to check out my cookbook, The Meatless Monday Family Cookbook!
Southwest Vegan Ranch Dressing Recipe
Recommended Equipment
Ingredients
- ¾ cup raw cashews soaked for 1 to 2 hours if you don't have a high speed blender
- ½ cup water
- juice of 1 lemon about 2 tablespoons
- 1 tablespoon apple cider vinegar
- 1 clove garlic
- ½ teaspoon onion powder
- 1 teaspoon dried dill
- 1 teaspoon snipped chives
- ½ teaspoon dried oregano
- ½ teaspoon salt or to taste
- 1 teaspoon cumin
- ½ teaspoon smoked paprika
Instructions
- Blend all ingredients in a high speed blender until smooth. Add additional water by the tablespoon, if needed, to thin it out.
Notes
Nutrition
Nutrition values are calculated using online calculators and are estimates only. Please verify using your own data.
Christy
I don’t use nuts, instead, I used a can of cannellini beans, drained and rinsed. I also like a bit of sweetness so added pure maple syrup to taste. This was fantastic! A definite keeper.
Jenn Sebestyen
Wonderful to hear it, Christy! Others have mentioned using white beans with great success, too. It’s such a versatile recipe. Thank you for your feedback!
Audrey
This is absolutely delicious!
Jenn Sebestyen
I’m so happy you love it, Audrey!
Kathleen
This does not taste at all like ranch dressing to me. Even using 1/2 the vinegar recommended and extra lemon juice, it’s still too sweet, with a strong apple taste. It might work as a dressing for bitter green leaves, to balance out the sweetness.
Jenn Sebestyen
There is only 1 tablespoon of apple cider vinegar in the whole recipe. It definitely shouldn’t taste like apple. However, if you are sensitive to vinegar, you can leave it out. Adjust with using a little more lemon juice if you feel it needs it. Thanks for your feedback.
Michele
Hi Jen!
Wanting to make this. Are the snipped chives raw or from a seasoning jar?
Thank you!
Jenn Sebestyen
Fresh chives will provide the best flavor, but if you have dried, that will work also.
june judge
This is the best salad dressing. I make it every week and use it on just about everything but mainly on salads. It was one of the first things I made when I decided to be vegan. Now 6 months later, I am still using this salad dressing.
I love how your recipes don’t have a huge amount of items. For a beginner that can be intimidating. Thank You. Your book “Meatless Mondays” is on my kindle so that I can travel and still make healthy, nutritious food
Jenn Sebestyen
This makes me so happy, June! I’m so glad you are enjoying the recipes and the cookbook. Thank you!
Lori
Delicious! Served on a kale salad with roasted corn and carrots. YUM!
Jenn Sebestyen
That salad sounds delicious!! So glad you love you dressing, Lori. Thank you for your feedback.
Dorothy Endres
I am eager to try this but cannot use cashews. What amount of white beans are needed when substituting them for the cashews? Thanks!
Jenn Sebestyen
Hi, Dorothy. Same amount of beans as cashews, but use less water. See the post for details.
Aileen
Hi, I made the recipe as shown. I found it a bit too sharp. I would definitely leave out the apple cider vinegar. I might add just a touch of maple syrup.
Jenn Sebestyen
Thank you for your feedback, Aileen!
Aileen
Just to add,my friend who came for lunch thought it was just delicious without any changes. Great on the salad and over the falafel.
Tracy T
Wow! This is wonderful
Jenn Sebestyen
Thank you, Tracy!