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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.
Levan Wee
Jennifer, this looks absolutely fabulous!!! That dressing is to die for. Thanks for sharing another amazing recipe!
Jenn S.
Thanks so much, Levan!
Howie Fox
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!
Jenn S.
Thanks, Hauke! This dressing definitely has a little extra something, but it’s still mild enough to use on pretty much everything!
melmcdonald2
Yum! I could just drink it….it looks so good! Fabulous idea to serve it with veggie patties too.
Jenn S.
LOL! Thanks, Mel!
Audrey @ Unconventional Baker
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 😀
Gwen @SimplyHealthyFamily
I 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.
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!
The Vegan 8
I still need to try this!! It looks so dang incredible! I be the flavor is outstanding!
Jenn S.
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!
Pretty Practical Pantry
I love homemade dressings – certainly helps to keep sodium at bay!
chrysta2014
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!!
Jenn S.
Oh yes, I totally agree…it goes with EVERYTHING! Thanks, Chrysta!
Madiha
This is a lovely sauce that I can eat with just about anything!
Thanks for sharing! 🙂
Jenn S.
Thanks, Madiha! It does go with pretty much everything!
Linda @ Veganosity
I 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.
Great, Linda! Can’t wait to hear what you think!
Nichole Kraft, Food Writing Copyeditor
I 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.
Yes, Nichole! I used it on roasted potatoes just a few days ago…delicious! Thanks for stopping by!
Nichole Kraft, Food Writing Copyeditor
Now 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
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!!!
Jenn S.
Ooooh, I love it! Let me know what the hashtag is! The sauce makes the meal!!!
veggiesdontbite
The sauce definitely makes the meal! I could eat sauce all day!
Jenn S.
I know you could!! I could too! Sauces rule!
The Vegan 8
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!
Jenn S.
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!! 🙂
Natalie
Give me a carrot stick, there’s dipping to be done!
Jenn S.
For sure! It goes with everything!
Strength and Sunshine
Now this is a ranch I can fully support! Yum!
Jenn S.
🙂 Thanks!!