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Southwest 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!
If you thought you had to give up ranch dressing because you follow a plant based diet, it’s your lucky day. You don’t have to!
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.
With just 10 ingredients and a blender, you can whip up this homemade version in less than 5 minutes!
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🌿Ingredients
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 recipe 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.
🔪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.
Then, just throw all the ingredients into the blender and purée until perfectly smooth.
If the dressing seems too thick, you can add additional water 1 tablespoon at a time until the desired consistency is reached.
🌶Substitutions/Adaptations
Following the original recipe ingredients and instructions will give you the best results, but here are some adaptations that will work if need be.
This recipe can easily be made without the cumin and smoked paprika for a more traditional ranch flavor.
If you can’t have nuts, you can sub with sunflower seeds or white beans. If you use white beans, start with ⅓ cup of water, instead of ½ cup, and add more if needed.
If you don’t like dill, oregano, or chives – you can replace with parsley.
Like a kick of heat? Feel free to add a small pinch of cayenne.
🥗Serving ideas
There is no wrong way to use this easy vegan ranch dressing. It’s great on salads, anything southwest or Mexican flavored, veggie burgers, baked or roasted potatoes, for dipping raw veggies or french fries, or even a little dollop or swirl on soup would be great!Here are a few recipes we love to pair with it:
Here are a few recipes we love to pair it with:
- Millet Black Bean Patties (instead of the Chipotle sauce, which is a bit too spicy for the kids)
- BBQ Lentils
- Buffalo Chickpea Taquitos
- Southwest Pasta Salad
- Vegetarian Taco Salad (pictured above)
More Vegan Salad Dressing Recipes
I hope you love this recipe as much as we do! If you tried it, please use the rating system in the recipe card and leave a comment below with your feedback.
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For even more easy family recipes, be sure to check out my cookbook, The Meatless Monday Family Cookbook!
📖 Recipe
📋Southwest Vegan Ranch Dressing Recipe
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!
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.
- Enjoy!
Notes
~ This dressing will keep in the fridge in an airtight container for several days.
~ This recipe makes about 1 cup in total. Nutrition facts calculated assuming 2 tablespoons per serving.
Nutrition Information:
Yield:
8Serving Size:
8 ServingsAmount Per Serving: Calories: 66Saturated Fat: 1gSodium: 146mgCarbohydrates: 4gSugar: 1gProtein: 2g
Levan Wee says
Jennifer, this looks absolutely fabulous!!! That dressing is to die for. Thanks for sharing another amazing recipe!
Jenn S. says
Thanks so much, Levan!
Howie Fox says
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. says
Thanks, Hauke! This dressing definitely has a little extra something, but it’s still mild enough to use on pretty much everything!
melmcdonald2 says
Yum! I could just drink it….it looks so good! Fabulous idea to serve it with veggie patties too.
Jenn S. says
LOL! Thanks, Mel!
Audrey @ Unconventional Baker says
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 says
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. says
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 says
I still need to try this!! It looks so dang incredible! I be the flavor is outstanding!
Jenn S. says
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 says
I love homemade dressings – certainly helps to keep sodium at bay!
chrysta2014 says
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. says
Oh yes, I totally agree…it goes with EVERYTHING! Thanks, Chrysta!
Madiha says
This is a lovely sauce that I can eat with just about anything!
Thanks for sharing! 🙂
Jenn S. says
Thanks, Madiha! It does go with pretty much everything!
Linda @ Veganosity says
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. says
Great, Linda! Can’t wait to hear what you think!
Nichole Kraft, Food Writing Copyeditor says
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. says
Yes, Nichole! I used it on roasted potatoes just a few days ago…delicious! Thanks for stopping by!
Nichole Kraft, Food Writing Copyeditor says
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 says
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. says
Ooooh, I love it! Let me know what the hashtag is! The sauce makes the meal!!!
veggiesdontbite says
The sauce definitely makes the meal! I could eat sauce all day!
Jenn S. says
I know you could!! I could too! Sauces rule!
The Vegan 8 says
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. says
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 says
Give me a carrot stick, there’s dipping to be done!
Jenn S. says
For sure! It goes with everything!
Strength and Sunshine says
Now this is a ranch I can fully support! Yum!
Jenn S. says
🙂 Thanks!!